Beef and Corn Casserole Recipe

4 2 6
Beef and Corn Casserole Recipe
Beef and Corn Casserole Recipe photo by Taste of Home
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Beef and Corn Casserole Recipe

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4 2 6
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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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
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 (Velvetta)
  • 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.
Originally published as Beef and Corn Casserole in Casserole Cookbook 2001, p66

Nutritional Facts

1 cup: 295 calories, 10g fat (4g saturated fat), 64mg cholesterol, 698mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 17g protein.

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  • 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 (Velvetta)
  • 1/2 medium green pepper, chopped
  • 1 medium carrot, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  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

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Reviews forBeef and Corn Casserole

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jstowellsupermom User ID: 7101358 226207
Reviewed May. 11, 2015

"Nice simple casserole! Whole family loved it!"

MY REVIEW
stevennicole User ID: 2190603 85269
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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