I have, in the past, been consistent in making homemade condensed chicken, celery, mushroom, and even cheddar cheese soups. So making this was super easy. Last year's tomato harvest gave us a good supply of canned tomato sauce.
I decided to not whip up a recipe, but freeze one to see how well it freezes too.
Make this when you have opened tomato sauce and have extra that needs used up. I may even try this by adding water to make "tomato soup" and compare the taste to my lemony-basil tomato soup I canned last fall.
Homemade Condensed Tomato Soup
1 cup home canned tomato sauce
1 Tbsp. organic/non-gmo corn starch or arrowroot powder
1/2 tsp. salt (optional)
Mix ingredients in a bowl, and substitute this for store brand condensed tomato soup.
Note: I have very little sugar in my home canned tomato sauce, and very little salt. I do not add salt to mine, because other ingredients in most of my casseroles will add salt and other flavors. It's really up to your taste. Also, arrowroot powder tends to work better for a sauce with vinegar or lemon, and all of my home canned tomato items have a bit of lemon.
2 cups homemade noodles (or egg noodles)
2 tsp. canola oil
1 pound ground beef
1/3 cup finely chopped onion
2-3 cloves garlic, minced
1 tsp. oregano, dried
1/2 tsp. salt
1 "can" homemade condensed tomato soup
1/3 cup water
1/2 cup organic mozzarella cheese, shredded
*more cheese for topping
Heat oven to 350°F. Cook noodles, drain and let sit. Heat oil in a non-stick skillet. Add ground beef, onion and garlic. Cook until meat is no longer pink, and drain off fat. Stir in oregano, salt, water, 1/2 cup cheese, "soup" and noodles.
Remove from heat and add half the cheese. Spoon into a 9 x 9 inch or an 11 x 7 baking dish. Sprinkle a bit of cheese over the top. Bake at 350°F for 25-30 minutes until bubbly.
Cool 5 minutes before serving.
I used my homemade fettuccine cut noodles. My pasta machine makes either fettuccine or spaghetti cut noodles. Or you could hand cut them too.