A favorite at any carry-in or potluck.
1 lb. ground beef
10-oz. pkg. frozen chopped spinach, thawed and drained
1 clove garlic, minced
salt and pepper to taste
16-oz. pkg. wide egg noodles, uncooked
10-3/4 oz. can cream of mushroom soup
2-1/2 c. milk
1 c. American cheese, shredded
Brown beef in a skillet over medium heat; drain. Add spinach, garlic, salt and pepper; cook until heated through. Stir in egg noodles; spoon into a greased 13"x9" baking pan and set aside. Combine soup and milk; mix well to blend and stir gently into beef mixture. Sprinkle with cheese. Bake at 325 degrees for 45 minutes, until bubbly. Serves 8.
Cupcakes for dessert tonight? Frost them quickly by dipping in frosting rather than using a spatula.