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Beef and Corn Casserole

Total Time

Prep: 20 min. Bake: 1 hour

Makes

8-10 servings

This recipe was passed down from my mother. It's now a stand-by for me as well as our three grown daughters. It's a great dish to pass at potlucks.—Ruth Jost, Clear Lake, Iowa

Ingredients

  • 1 package (10 ounces) fine egg noodles
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup water
  • 1 cup diced process cheese (Velveeta)
  • 1/2 medium green pepper, chopped
  • 1 medium carrot, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly.

Nutrition Facts

1 cup: 295 calories, 10g fat (4g saturated fat), 64mg cholesterol, 698mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 17g protein.

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