Beef Casserole For A Crowd

Total Time
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.

Ingredients Nutrition

  • 1 12 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
  • 14 cup chopped pimiento
  • 1 12 teaspoons salt
  • 12 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)


  1. Brown meat and onions until onions are tender.
  2. Add all other ingredients except crumbs and put into a 2 1/2 quart casserole or two smaller casseroles.
  3. Top with crumbs and bake at 350 degrees for 30 minutes.


Most Helpful

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!

Julie in SoCal November 03, 2009

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!

Ridgely February 01, 2008

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.

Cathy17 December 07, 2003

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