Hamburger And Corn Casserole
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce|
|Canned whole kernel corn||8 3⁄4 Ounce, drained|
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Tablespoon|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Cook noodles in a large amount of boiling salted water for 10 to 12 minutes or just till tender; drain.
Meanwhile, in large skillet cook ground beef and onion till meat is browned and onion is tender.
Drain off fat.
Stir in cream of chicken or mushroom soup, corn, sour cream, milk, pimiento, salt, and pepper; mix well.
Stir in cooked noodles.turn mixture into a 11/2-quart casserole.
Toss together bread crumbs and melted butter or margarine; sprinkle atop casserole.
Bake, uncovered, in 350Â° oven about 50 minutes or till heated through.