Beef Casserole For A Crowd

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


  • 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)


  • 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.

Questions & Replies

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  1. 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!
  2. 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!
  3. 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.
  4. It's been unseasonally chilly here in Minnesota and I was starving for a good fall comfort food casserole. Keen, this filled the bill perfectly! I loved the addition of corn and sour cream--they really classed up the flavor of the soups. The only change I want to try in the future is to add some green peppers to the hamburger/onion mixture while they saute. The ease of preparation is also a huge plus. It was in the oven within twenty minutes of my arrival home from work. This will be on my table several times this winter. Thanks, keen!
  5. Easy to fix and great tasting casserole that my kids loved. DS#2 had two plates and said it was his favorite. This will have a repeat performance at our table!


I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
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