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.
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