Thursday, July 17, 2008

Joy's Hamburger Corn Casserole

This is a recipe that my mom gave me when I got married. It is made from simple ingredients, as most everything was in the 70's. It makes a large amount and you can freeze half of it before baking if you would like. It is REALLY good.

Joy's Hamburger Corn Casserole

1 - 1/2 lb ground chuck
1 small onion, chopped
1/2 cup chopped pimiento (I used Vlasic red pepper strips instead)
1 (12 oz) can whole kernel corn (or frozen corn, thawed)
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
3/4 tsp salt
1/4 tsp pepper
1 ( 8 oz ) package noodles, cooked and drained
1 cup breadcrumbs

Brown ground chuck with onion and done. Stir in pimiento or bell pepper strips. Drain. Add corn, soups, sour cream, and seasonings. Stir in noodles and pour into a large greased casserole dish. Top with breadcrumbs.
Bake at 350 for 30 minutes. Yield:10-12 servings

Drain ground chuck, pimiento, and onion on paper toweling:

Add the secret, blast from the past, ingredients:

Drain noodles after cooking. I used whole wheat rotini, but whatever you like would be fine.

Pour into a greased casserole and top with breadcrumbs. Bake at 350 for 30 minutes and invite an army over to help you eat it.

5 comments:

Anonymous said...

Hey Vickie, this looks great! Is that 8 oz of sour cream?

Anna

Vickie said...

Yes! Thank you. I apparently forgot to add it to the list of ingredients. I fixed it.

Anonymous said...

I made this tonight for dinner. Brandon loved it. You are right, it's enough to feed an army!

Dianne :-)

D said...

OOO this is my all time favorite comfort food. My mom used wide egg noodles. YUM.

Vickie said...

Dianne, Tell Brandon I'm glad he liked it!

D, I like it with wide egg noodles, too.