Beef and Corn Casserole
TOTAL TIME: Prep: 20 min. Bake: 1 hour
YIELD: 8-10 servings.
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
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1 package (10 ounces) fine egg noodles
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1 pound ground beef
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1 medium onion, chopped
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 cup water
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1 cup diced process cheese (Velveeta)
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1/2 medium green pepper, chopped
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1 medium carrot, thinly sliced
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1 teaspoon salt
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1/2 teaspoon pepper
Directions
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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.
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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.
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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