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.
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.
MsgID: 3136229
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
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