Tomato Noodle Casserole

1/2 bag wide egg noodles
1 can cream of shrimp soup
1 can of cream-style golden corn
3 medium tomatoes, cut into small pieces
1/2 cup mozzarella cheese, shredded

Preheat oven to 350F. Cook noodles according to directions on package; drain. Add shrimp soup, corn and tomatoes to noodles and mix.

Put into 8 x 1O x 2 inch casserole dish. Top with cheese. Bake 20 minutes. Serve hot.

Serves 8.

Return To:
Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana