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

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review

Recipe by

Samantha Bideau

@kitchengallery

Louisville, KY

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

method Bake

Ingredients For beef and corn casserole

10 oz

egg noodles
1 lb

ground beef
1 md

onion, chopped
15 1/4 oz

can corn, drained
10 3/4 oz

can condensed tomato soup, undiluted
1 c

water
1 c

diced process cheese (velvetta)
1/2 md

green pepper, chopped
1 md

carrot, thinly sliced
1 tsp

salt
1/2 tsp

pepper

How To Make beef and corn casserole

1
Cook noodles according to package direction.

2
Meanwhile, in a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.
3
Drain noodles; add to beef mixture.
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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beef and corn casserole

Ingredients For beef and corn casserole

How To Make beef and corn casserole

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