Hamburger Corn Casserole

Adapted from a recipe in the Casserole Cook Book, page 10.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 8 Apr 2024, easy and absolutely delicious! Family loved this casserole! Recipe is updated with my results. Links to the Shortcuts are listed in the Notes section.

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Prep Time 30

Cook Time 30

Course Main Dish

Cuisine American

Servings servings

Equipment

Oven
Casserole (3 quart)

Ingredients

3 cups dry egg noodles
500 grams ground beef, or pork, (1 lb)
1 onion, diced
1 can whole kernel corn, drained, (15 oz / 425 g)
1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
1 cup sour cream, Shortcut
1 red bell pepper, diced
250 grams Cheddar cheese, shredded, (8 oz)
salt and pepper, as desired

Instructions

Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
Heat a large pot of salted water to boiling, then add the egg noodles and cook until almost tender, drain. They get cooked further in the oven. I used 4 bundles of fettucine which works perfect for 3 cups dry egg noodles.
After starting the noodles, heat a large non stick pan on medium heat, and the ground beef and onion, cook until no longer pink, breaking up the beef with your spatula. Season with salt and pepper as desired while the beef is cooking.
Add the bell pepper and cook for another 1-2 minutes to just soften the bell pepper, drain excess fat. Turn off heat.
To the pan, add the corn, both soups, sour cream, and black pepper as desired. Mix together.
After the noodles are cooked and drained, add to the pan. Mix together.
Pour into the casserole.
Sprinkle cheese over the casserole.
Bake for 30-40 minutes or until the casserole is bubbly and the cheese starting to brown. Remove from oven and let cool for 5 minutes.
Serve and enjoy.