Lasagna - Judson style

1 pkg. flat lasagna noodles
1 can cream of mushroom soup
1 - 6 oz. can tomato paste
1 - 16 oz. can corn and liquid
1 1/2 - 2 lbs. browned hamburger
1 chopped onion or 1 tbsp. dry onion
3/4 cup ketchup (or more to taste)
salt and pepper to taste
6 oz. of water
3 cups mild cheddar cheese grated

Boil noodles and drain. Pour soup over noodles and toss to coat. Let cool a little. Brown the hamburger and drain the grease. Add tomato paste, water, corn and corn liquid, onion, ketchup, salt and pepper to the hamburger. Taste and add more seasoning if desired. Layer noodles, hamburger mixture, noodles, hamburger mixture until ingredients are used up. Begin and end layers with noodles. Top with the cheese. Cover with foil and heat at 350 degrees for 30-40 minutes. Use a 9x13 pan or lasagna pan.

Meatballs

1 egg, beaten
1/2 cup soft french or Italian bread crumbs
1/4 cup finely chopped onion (or 1 tbsp. dried onion)
2 cloves garlic, minced
1 tsp. dried oregano or dried thyme, crushed (go easy on the dried herbs, they're strong)
1/2 tsp. salt
1/8 tsp. cayenne pepper or 1/4 tsp. ground black pepper
1 lb. lean ground beef

Preheat oven to 400 degrees F. Line 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tbsp mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs. You can also just fry these in a pan.