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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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My husband loves this all-in-one casserole, reports Linda Heller of Allison, Iowa. We think it's even better the next day, although we rarely have any left over, she notes. At 70ยข a serving, it's inexpensive and family-pleasing. Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 package (8 ounces) cream cheese, cubed |
1 cup milk |
1 teaspoon beef bouillon granules |
1/4 teaspoon pepper |
4-1/2 cups uncooked wide egg noodles |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through. Yield: 8 servings.
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