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
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
Reviews
Great recipe. I didn't have canned tomato soup, so I used one can of tomato sauce and one can of Rotel tomatoes.
Nice simple casserole! Whole family loved it!
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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