HAMBURGER CORN CASSEROLE
Source: Southern Living Magazine, October, 1972
Servings: 10

1 1/2 lb lean ground beef
1 cup onion, chopped
1 (12 oz) whole kernel corn, drained
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 cup sour cream
1/4 cup pimiento, chopped
3/4 tsp salt
1/4 tsp pepper
3 cups noodles, cooked and drained
3 tbsp butter, melted
1 cup soft breadcrumbs

Lightly brown the beef; add onion and cook until tender, but not brown.

Add drained corn, soup, sour cream, pimiento, salt, and pepper. Mix well; then stir in noodles. Taste and add more seasoning if needed. Pour into 2-1/2 quart casserole, seal, and freeze.

To serve, thaw and add melted butter to breadcrumbs and sprinkle over top of casserole.

Bake at 350 degrees for 30 minutes or until hot.