Hearty Beef and Corn Casserole

BUTTERED BREADCRUMB TOPPING:
2 slices bread
2 tbsp. butter
2 tbsp. chopped parsley
NOODLES:
8 oz. extra-wide egg noodles
water, lightly salted (for cooking noodles)
1 Tbsp. oil
BEEF MIXTURE:
1 lb. lean ground beef
1 medium onion, chopped
1/2 tsp. dried basil
1 (12oz.) can whole-kernel corn, well drained
1 (10 1/2oz.) can condensed cream mushroom soup
1 cup dairy sour cream, at room temperature
1/4 cup chopped pimento
3/4 tsp. salt
1/2 tsp. pepper

Tear bread into pieces into blender jar. Blend until crumbly.

Melt butter in small skillet over medium heat. Toss crumbs in butter until lightly browned. Remove from heat and stir in parsley. Set aside.

Preheat oven to 375 degrees.

Cook noodles in boiling salted water according to package. directions, adding 1 Tbsp. oil to water. Drain and set aside.

While noodles are cooking, brown beef with onion and basil in large skillet over medium heat; drain excess fat. Stir in corn, undiluted soup, sour cream, and pimento, salt and pepper. Fold in noodles. Pour mixture into a 9x13-inch baking dish. Sprinkle with the buttered bread crumbs.

Bake for 30 minutes until bubbly. Let stand 10 minutes before serving.

Servings: 6