Corn and Noodle Casserole

When I was in elementary school this is what one babysitter fixed for me when I came home for lunches. It is comfort food to me. It is bland as written, but the flavor intensifies the next day. Feel free to add more seasonings to your tastes. The soup sizes are approximates.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb ground beef (I use chuck)
• 1  medium onion, chopped
• 2  stalks celery, chopped
•  seasoning salt
•  pepper
• 1 (11 ounce) can  cream of mushroom soup
• 1 (11 ounce) can  condensed golden mushroom soup
• 1 (7 ounce) can corn, drained
• 8  ounces  egg noodles, cooked and drained

Directions

1. Preheat oven to 350.
2. Brown beef, onion and celery. Add seasonings, drain any fat from pan.
3. Spray a 2 qt casserole with nonstick cooking spray.
4. Place beef mixture, soups and corn into casserole. Mix well.
5. Add egg noodles, mix well again.
6. Bake for 30 minutes until hot and bubbly.