Recipe

Mexicorn Noodle Casserole Recipe


Mexicorn Noodle Casserole Recipe
MEXICORN NOODLE CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Patterson Estate in Tyler, Texas in 1992. Date and source unknown but this one is a huge hit at my house but another big ... More

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Ingredients
  • 1 can Mexicorn
  • 1 small bag egg noodles
  • 2 cans cream of mushroom soup
  • 1 large white onion chopped
  • 1-1/2 pounds lean ground sirloin
  • 1 pound grated sharp cheddar cheese
  • 1 can tomato soup
  • 1 can tomato paste
  • Salt and pepper to taste

Directions
  1. Chop onion and saute in a little oil until clear.
  2. Add ground beef and cook slowly stirring to prevent sticking.
  3. Cook until light in color and meat is done but do not brown then drain well.
  4. Boil noodles in salted water until tender then drain well.
  5. Mix all ingredients together and pour into a large casserole dish.
  6. Cook in a preheated 350 oven until bubbly and beginning to brown.

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