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Beef and Corn Casserole Recipe
Beef and Corn Casserole Recipe photo by Taste of Home

Beef and Corn Casserole Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 8-10 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Beef and Corn Casserole in Casserole Cookbook 2001, p66

Nutritional 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.

Reviews for Beef and Corn Casserole(1)

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MY REVIEW
Reviewed Oct. 3, 2012

I used elbow noodles and added some homemade salsa that needed to be used up and a few fresh herbs. it was good and easy to make-great for work nights.

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