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Prep 20 mins
Cook 30 mins
This recipe is from an old Southern Living cookbook (1970). I made this for my family and they loved it.
- 1 1⁄2 lbs lean ground chuck
- 1 cup chopped onion
- 1 (1 lb) can whole kernel corn, drained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1⁄4 cup chopped pimiento
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1 cup sour cream
- 1 (10 ounce) package noodles, cooked
- 1 cup buttered bread crumb (I used regular ones in the box to save time)
- Brown meat and onions until onions are tender.
- Add all other ingredients except crumbs and put into a 2 1/2 quart casserole or two smaller casseroles.
- Top with crumbs and bake at 350 degrees for 30 minutes.
I have a battered old cut-out magazine copy of my mother's from the 1960s of this recipe. Today I use the low-fat soups and light sour cream, but other than that, it's still a winner. True comfort food for me. Thanks for posting -- your copy is much easier to read than mine!
My family typically won't eat casseroles, they turn their noses up even at the mention of the word "casserole" but I wanted to give this a try. I grew up on casseroles and I love them, I tried this recipe because the ingredients reminded me of a recipe that mom use to make and then lost the recipe a long time ago. Well I made it and I can't remember if if was like mom's or not, it has been so long. The kids all gave me a look when I served it to them and they ate it and some had seconds. I liked it, you know it doesn't have a "wow" flavor, but it's just down home comfort food and I will make it again!
I made this on a cold night and it was great comfort food. I didn't have any broad egg noodles, so I substituted cooked spagetti that I cut into small pieces before cooking. I didn't have any pimentos, so I substituted a can of Rotel and instead of covering with breadcrumbs, I covered with shredded sharp cheddar cheese. Definitely a keeper and freezes well.