Date Posted: 7/31/2005
12 oz. bag of egg noodles
2 cans cream of mushroom soup
4 c. shredded mozzarella cheese
fresh or canned tomatoes (use as many as you like)
Boil noodles; drain. Add cream of mushroom soup and tomatoes. Sprinkle with salt or seasoning as desired. Place half of noodle mixture into large casserole dish and sprinkle with 2 cups of cheese. Place remaining noodle mixture on top and sprinkle rest of cheese on top. Place in a preheated oven to melt cheese.
I pretty much just made it up. I fixed some today & used egg noodles, Italian seasoning & salt, and home-canned tomatoes along with a few fresh. You can pretty much add whatever you'd like. I've also added dry mustard before and it gives it some zing. I just experiment with a little of this & a little of that. I like it-hope you do too! (It's also good with hamburger & Cheddar cheese!!)