beef and corn casserole

Name: Beef and Corn Casserole
Yield: 8
Cuisine: American
Ingredients: 10 ounce(s) egg noodles; 1 pound(s) ground beef; 1 medium onion, chopped; 15 1/4 ounce(s) can corn, drained; 10 3/4 ounce(s) can condensed tomato soup, undiluted; 1 cup(s) water; 1 cup(s) diced process cheese (velvetta); 1/2 medium green pepper, chopped; 1 medium carrot, thinly sliced; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper

6 Pinches

Samantha Bideau

Louisville, KY

Updated on Oct 27, 2017

This is a very flavorful dish that I really like doing in the winter especially since it stays in the oven for so long...it does well heating up the kitchen

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yield 8-10 serving(s)

Ingredients

10 ounces egg noodles
1 pound ground beef
1 medium onion, chopped
15 1/4 ounces can corn, drained
10 3/4 ounces can 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

How To Make beef and corn casserole

Step 1

Cook noodles according to package direction.

Step 2

Meanwhile, in a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.
Step 3

Drain noodles; add to beef mixture.
Step 4

Stir in the remaining ingredients. Transfer to a greased 13"x9" baking dish. Cover and bake at 325* for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly
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