Creamy Beef & Egg Noodle Bake

Ingredients

• 10 oz cream of mushroom soup canned
• 3 cups extra wide egg noodles uncooked
• 2 cups vegetables mixed frozen thawed drained (carrots, corn, green beans, peas)
• 1 lb ground beef lean
• 1 cup milk 
• 1  onion chopped
• 1.5 cups cheddar cheese shredded kraft
• 0.5 tsp thyme leaves dried crushed

Equipment

• frying pan
• oven
• whisk
• baking pan

Directions

1. Heat oven to 375F.
2. Cook noodles as directed on package, omitting salt. Meanwhile, brown meat with onions and thyme in skillet; drain.
3. Spoon noodles into 13x9-inch baking dish; top with meat and mixed vegetables.
4. Whisk soup and milk until blended; pour over vegetables. Top with cheese; cover.
5. Bake 25 min. or until heated through, uncovering for the last 10 min.