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Beef and Corn Casserole Recipe

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75% would make again

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This recipe was passed down from my mother. It's now a stand-by for me as well as our three grown daughters. It's a great dish to pass at potlucks.—Ruth Jost, Clear Lake, Iowa

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8-10 Servings
Prep: 20 min. Bake: 1 hour

Ingredients

1 package (10 ounces) fine egg noodles
1 pound ground beef
1 medium onion, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 cup diced process cheese (Velveeta)
1/2 medium green pepper, chopped
1 medium carrot, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper

Directions

Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 295 calories, 10 g fat (4 g saturated fat), 64 mg cholesterol, 698 mg sodium, 33 g carbohydrate, 3 g fiber, 17 g protein.

Beef and Corn Casserole published in Casserole Cookbook , p66

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