Hamburger Corn Casserole Recipe
Ingredients
| Ground beef | 4 Pound | |
| Onions | 3 Medium, chopped | |
| 3 12-ounce cans whole-kernel corn, drained | ||
| Cream of chicken soup | 3 Can (10oz), condensed | |
| Condensed cream of mushroom soup | 3 Can (10oz) | |
| Dairy sour cream | 3 Cup (16 tbs) | |
| Pimiento | 3/4 Cup (16 tbs), chopped | |
| Salt | 2 Teaspoon | |
| Monosodium glutamate | 1 1/2 Teaspoon | |
| Pepper | 3/4 Teaspoon | |
| Noodles | 1 pound, cooked, drained | |
| Soft bread crumbs | 3 Cup (16 tbs) | |
| Butter | 6 Tablespoon, melted | |
| Paprika | 3/4 Teaspoon | |
| Parsley | 3/4 Cup (16 tbs), chopped | |
Directions
Brown meat.
Add onion; cook till tender but not brown.
Add next 8 ingredients.
Blend well.
Add noodles.
Pour into two ungreased 13 x 9 x 2-inch pans.
Combine soft crumbs, butter and paprika.
Sprinkle across casseroles in diagonal stripes.
Bake in moderate oven (350°) about 45 minutes, or till hot through.
Sprinkle with parsley.
Add onion; cook till tender but not brown.
Add next 8 ingredients.
Blend well.
Add noodles.
Pour into two ungreased 13 x 9 x 2-inch pans.
Combine soft crumbs, butter and paprika.
Sprinkle across casseroles in diagonal stripes.
Bake in moderate oven (350°) about 45 minutes, or till hot through.
Sprinkle with parsley.
Chef
