beefy-corn-noodle, bake and scarf it down
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 1Brown the beef and add the onion and pepper and cook until nearly done. Add the corn and pepper.
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Step 2Add the soups and stir until well distributed. Add the cooked noodles.
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Step 3Put into a casserole dish 9 x 13 should be okay. Cover with the crushed chips or crackers. Cover with foil
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Step 4Bake at 375 for 30 minutes, and then remove the foil for the last 15.
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Step 5Note: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Pasta
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#corn
Keyword:
#Casserole
Keyword:
#Noodles
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