Prep 10 mins
Cook 45 mins
This is my families favorite casserole. This came from a Company's Coming book. When I am cooking for the youth on our yearly mission trip this is always requested. I've even made it for groups of 200 hungry youth.
- 2 lbs lean ground beef
- 1 onion (diced)
- 1 cup corn
- 2 (10 ounce) cans tomato soup
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon ketchup
- 2 cups cooked noodles
- 1 cup cheddar cheese (grated)
- Brown beef and onion.
- Mix everything else up to noodles into a roaster.
- Add browned beef; mix.
- Top with cheese.
- Bake at 350° for 45 minutes.
We added 1tblsp of Mustard and 1tblsp of Kc Masterpiece instead of the ketchup. It turned out good and suited our tastes well. Thanks for the recipe.
This was a very easy casserole to make, DH had no problems putting it together. He did use the whole can of drained corn and two pounds of ground round. We didnt think it had a lot of flavor and the ground round seemed overwhelming. The next day for lunch we added a can of drained diced tomatoes, lemon pepper, and more salt and pepper. It was ok but unfortunately we wont be making it again. Made and reviewed for the chef alphabet game.
This was good! It saved me tonight- Nobody felt like having our 'usuals,' and I really didn't feel like having spaghetti (again), so I discovered this quick and easy recipe. The tomato soups I used were 10.75 ounces each, and I used a little over than 2 cups of cooked wide egg noodles (maybe 2.5 or 2.75) and I just used the whole can of whole kernal corn (drained), which was a little over than 1 cup. Also, I used 2 cups of shredded cheddar cheese on top- for some reason I thought that is what it said, but it was great so that's ok! Thanks for posting- Something easy yet good before tomorrow's big day of cooking for Christmas Eve! Thanks!