Hamburger Corn Casserole
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This is my kid's all-time favorite casserole. They are grown now and they still beg me to make it. The recipe originally came from a hospital dietitian who gave it to my mother in the 1950's.
- Ready In:
- 1hr 10mins
- 1 1⁄2 lbs ground beef
- 1 cup chopped onion
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup sour cream
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (4 ounce) jar diced pimentos
- 1 (8 ounce) bag noodles, cooked ala dente (kluski style noodles work best)
- 1 1⁄2 cups soft breadcrumbs (I cut my bread in very small cubes)
- 4 tablespoons margarine, melted
- Brown meat and onion together until onions soften.
- Add next 8 ingredients and mix well.
- Stir in noodles.
- Pour into 13 x 9 inch baking pan or 2-quart casserole dish.
- Mix crumbs and margarine; sprinkle over top.
- Bake at 350° for 30 minutes, or until bubbly.
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This recipe was in Better Homes cookbooks, circa 1950s. It is no longer in their cookbook. It's been "lost" to the ages now, but our family keeps passing it along to keep it alive. Skip the pimentos, use roasted red peppers, chopped. We use wide "no yolk" egg noodles. Use 2 lbs of ground beef and add more corn and onions. It's an awesome "comfort food" meal that is always a hit. I make a double batch and bake it in a massive lasagna dish and pack up left overs to give away to family. A chewy warm Italian bread is fabulous slathered with butter/margarine to go with it. Giving it away? Make some crescent rolls. They freeze/reheat very well as a pusher. You'll find yourself going back to it again, over and over.1Replies 1
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