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Beef-Corn Casserole

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Rating: 4/5
3 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   6

recipe id: 46093
cook method: stovetop, oven

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1 1/2 pound ground beef
1 large onion, chopped
6 ounces medium egg noodles cooked
1 can (10.75 ounce size) cream of chicken soup
1 can (10.75 ounce size) cream of mushroom soup
1 can (16 ounce size) whole kernel corn, drained
1 jar (2 ounce size) diced pimentos, drained
8 ounces sour cream
1 cup fine bread crumbs
2 tablespoons butter or margarine, cut up


Preheat oven to 350 degrees F.

Brown beef and onion in large skillet till no longer pink. Drain, return to skillet; add noodles and next 5 ingredients. Spoon into 13x9 inch lightly greased baking dish

Sprinkle with bread crumbs, dot with butter. Bake at 350 degrees F for 45 minutes or till topping is golden.

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751 calories, 45 grams fat, 56 grams carbohydrates, 32 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I had to modify this just a bit by undercooking the noodles and assembling it all a few hours before I cooked it. Still turned out delicious! I was afraid the noodles would get mushy but they didn't.

Guest at


not bad, used sweet corn instead of canned, left out the pimentos and missed the add the noodles part, those are a little important. still not a failure

Guest at

REVIEW: 4 star recipe rating
left out the onion, but turned out great! reheated in the oven after and added cheese to the leftovers the next day..

Guest at

REVIEW: 4 star recipe rating
I didn't follow the recipe Exactly. I substituted Cheese for the Breadcrumbs. Besides that, It turned out GREAT!!!!!

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