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.


Anonymous said...

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


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.