Sorry, fella’s, “Chikin” could technically be substituted for the beef in this recipe, but YOU make it extra decadent!
1-12 oz. Bag Whole Wheat Egg Noodles
1 lb. Extra Lean Ground Beef
1 Cup Chopped Onion
1 ½ Cups Frozen Corn, thawed
2 Cans Condensed Cream of Mushroom Soup
2 Cups Fresh Mushrooms, chopped
1-8 oz. Package Reduced-Fat Cream Cheese
2/3 Cup Skim Milk
1-4 oz. Jar Diced Pimientos, drained
1 tsp Salt
Preheat oven to 350°. Cook noodles according to package directions. Drain and rinse with cold water.
Meanwhile, brown ground beef and onion in a skillet. Stir in corn, soup, mushrooms, cream cheese, milk, pimientos, and salt. Heat and stir until cream cheese melts. Stir in cooked noodles.
Spread mixture into a greased 9×13″ pan. Bake, covered, for 30 minutes…enjoy!