Hamburger-Corn Bake

Carol Davis


This is another recipe I used to use up all that excess frozen hamburger I suddenly had (don't ask). Needless to say, the guys got tired of hamburger recipes. I definitely modified as the original called for MSG - yuck. And 3/4 teaspoon salt! Not healthy now a days.


☆☆☆☆☆ 0 votes

30 Min
45 Min


Add to Grocery List

  • 1 1/2 lb
  • 1 c
    choppd onion
  • 15 oz
    can whole kernel corn, drained
  • 1 can(s)
    campbells cream of chicken soup
  • 1 can(s)
    campbell's cream of mushroom soup
  • 1 c
    sour cream
  • 1/4 c
    chopped, jarred pimiento
  • 1/4 tsp
  • 1/2 tsp
  • 1 1/2 c
    raw elbow macaroni (3 cups cooked), cooked and drained
  • 3-4 slice
    of your favorite bread, cubed
  • 4 Tbsp

How to Make Hamburger-Corn Bake


  1. In a large skillet, cook hamburger and onion till meat is lightly browned and onion is tender. Stir in corn, soups, sour cream, pimiento, and seasonings. Mix well.
  2. Stir in cooked macaroni. Turn into 2 1/2 quart casserole. Mix bread cubes and 4 tablespoons melted butter; sprinkle atop. Bake at 350 for 45 minutes or till hot and bread crumbs are brown but not burned.

Printable Recipe Card

About Hamburger-Corn Bake

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American

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