Beef Casserole For A Crowd

READY IN: 50mins
Recipe by keen5

This recipe is from an old Southern Living cookbook (1970). I made this for my family and they loved it.

Top Review by Julie in SoCal

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!

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)

Directions

  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.

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