Beefy-Corn-Noodle, Bake and Scarf It Down

Sherry Peyton


Okay, so this is an easy recipe with !2! cans of campbells soup! I've tried bechamel and cheese sauces, but frankly, it's best made with the soups. This is strictly comfort food, and food the kids will love. It's an old recipe I picked up somewhere, and I make it every other month or so when I just need to pig out.

pinch tips: How to Tie a Roast





20 Min


40 Min


1 lb
ground beef
1 medium
onion, diced
1 medium
red pepper, diced
1 1/2 c
corn, frozen or canned or fresh
1 tsp
8-10 oz
egg noodles, cooked (other pasta would work too
1 can(s)
each cream of mushroom and cream of celery soup
salt as needed
2 c
favorite cheese, shredded (if you wish)
1 1/2 c
crushed potato chips, or any other cracker you like

Directions Step-By-Step

Brown the beef and add the onion and pepper and cook until nearly done. Add the corn and pepper.
Add the soups and stir until well distributed. Add the cooked noodles.
Put into a casserole dish 9 x 13 should be okay. Cover with the crushed chips or crackers. Cover with foil
Bake at 375 for 30 minutes, and then remove the foil for the last 15.
Note: you can make this up in the morning, except for the chip topping, and then let sit in fridge until dinner time. If you refrigerate, add another 15 minutes to the reheat.Your favorite cheese is also a nice addition (2 cups) Place the chips on top of the cheese.

About this Recipe

Course/Dish: Beef, Pasta
Other Tags: Quick & Easy, For Kids
Hashtags: #corn, #Casserole, #Noodles