1 tablespoon olive oil
1 medium onion, chopped
1 pound ground beef
1 (10-3/4-ounce) can condensed tomato soup
1 (16-ounce) package wide egg noodles
1 (10-3/4-ounce) can condensed cream of mushroom soup
1/2 teaspoon paprika

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with nonstick cooking spray.

In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned. Stir in tomato soup; set aside.

In a large soup pot, cook noodles according to package directions; drain well and return noodles to pot. Stir in mushroom soup.

Place half the beef mixture into the casserole dish. Add half the noodle mixture and repeat with remaining beef and noodle mixtures.

Sprinkle with paprika and bake 25 to 30 minutes, or until heated through and bubbly.

Serves 8