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Beef and Corn Casserole

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


  • 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


  • 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.
Nutrition 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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  • Pat
    Apr 5, 2020

    Great recipe. I didn't have canned tomato soup, so I used one can of tomato sauce and one can of Rotel tomatoes.

  • jstowellsupermom
    May 11, 2015

    Nice simple casserole! Whole family loved it!

  • stevennicole
    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.

  • accessdenied6875
    Jul 30, 2008

    No comment left

  • lisacorc
    Jun 18, 2008

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  • frankieb
    Mar 30, 2008

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  • schlma29
    Apr 25, 2007

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