beefy-corn-noodle, bake and scarf it down

Las Cruces, NM
Updated on Nov 15, 2011

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.

prep time 20 Min
cook time 40 Min
method ---
yield 6 serving(s)

Ingredients

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

How To Make beefy-corn-noodle, bake and scarf it down

  • Step 1
    Brown the beef and add the onion and pepper and cook until nearly done. Add the corn and pepper.
  • Step 2
    Add the soups and stir until well distributed. Add the cooked noodles.
  • Step 3
    Put into a casserole dish 9 x 13 should be okay. Cover with the crushed chips or crackers. Cover with foil
  • Step 4
    Bake at 375 for 30 minutes, and then remove the foil for the last 15.
  • Step 5
    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.

Discover More

Category: Beef
Category: Pasta
Keyword: #corn
Keyword: #Casserole
Keyword: #Noodles

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes