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


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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


  • 1In 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.
  • 2Stir 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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