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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My mother and I own and operate a small baking business, so I have little free time to spend in the kitchen cooking for my family. I appreciate this easy recipe. - Melanie Riley, McHenry, Illinois Ingredients:
2 pounds ground beef |
1 large onion, chopped |
6 ounces medium egg noodles, cooked and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1 can (2 ounces) diced pimientos, drained |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup soft bread crumbs |
1/4 cup butter, melted |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add noodles, corn, soups, sour cream, pimientos, salt and pepper; mix well. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.
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