Okay, so this is an easy recipe with !2! cans of campbells soup! I've tried bechamel and cheese sauces, but frankly, it's best made with the soups. This is strictly comfort food, and food the kids will love. It's an old recipe I picked up somewhere, and I make it every other month or so when I just need to pig out.
1Brown the beef and add the onion and pepper and cook until nearly done. Add the corn and pepper.
2Add the soups and stir until well distributed. Add the cooked noodles.
3Put into a casserole dish 9 x 13 should be okay. Cover with the crushed chips or crackers. Cover with foil
4Bake at 375 for 30 minutes, and then remove the foil for the last 15.
5Note: you can make this up in the morning, except for the chip topping, and then let sit in fridge until dinner time. If you refrigerate, add another 15 minutes to the reheat.Your favorite cheese is also a nice addition (2 cups) Place the chips on top of the cheese.