- 1 (8 ounce) package uncooked egg noodles
- 1 (10.75 ounce) can condensed tomato soup
- 1 (11 ounce) can Mexican-style corn
- 1 medium onion, finely chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 16 slices American cheese
- Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until tender, about 7 minutes. Drain, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the tomato soup, corn, onion, and cream of mushroom soup. Stir in the cooked noodles until well coated. Transfer to a 9×13 inch baking dish. Place slices of cheese to cover the top.
- Bake for 25 minutes in the preheated oven, or until cheese is melted and lightly browned.