Creamy Noodle Bake and Spinach Salad

Take out equipment and ingredients.

Bring a large pot of water to a boil at high for pasta.

Brown ground beef in a large nonstick fry pan at med-high.

When meat is no longer pink, stir in tomato soup, spice and water.

Preheat oven to 400 degrees F. Add noodles to boiling water. Set timer for 3 minutes. When timer rings, rinse under hot running water to remove starch. Set aside.

Whisk together mushroom soup and milk in a medium size mixing bowl.

Layer, in a lasagna or large cake pan, in this order; 1/2 of the mushroom soup mixture, 1/3 cooked noodles (you may need to run water through the noodles again to separate them before layering), 1/2 the meat sauce, cheddar cheese, 1/3 cooked noodles, remaining mushroom soup mixture, remaining noodles, remaining meat sauce, mozzarella cheese.

Bake in hot oven, uncovered. Set timer for 30 minutes.

Meanwhile: Rinse Spinach leaves in salad spinner and spin dry.

Drain water from bottom of spinner and transfer spinach to the spinner bowl (if you have the kind with holes in the bottom transfer spinach into a salad bowl).

Crumble feta cheese, drain mandarins and sliver red onion.

Set out cashews and other toppings in small serving dishes.

Serve with your favorite salad dressing.

You may want to use less dressing on this salad because there are already so many flavors. Give it a try with less dressing than you would normally have!