Mexicorn Noodle Casserole
From chefmeow 16 years ago
- 30 minutes to make
- Serves 6
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 hit at my house. Read more See less
Ingredients
- 1 can mexicorn shopping list
- 1 small bag egg noodles shopping list
- 2 cans cream of mushroom soup shopping list
- 1 large white onion chopped shopping list
- 1-1/2 pounds lean ground sirloin shopping list
- 1 pound grated sharp cheddar cheese shopping list
- 1 can tomato soup shopping list
- 1 can tomato paste shopping list
- salt and pepper to taste shopping list
How to make it
- Chop onion and saute in a little oil until clear.
- Add ground beef and cook slowly stirring to prevent sticking.
- Cook until light in color and meat is done but do not brown then drain well.
- Boil noodles in salted water until tender then drain well.
- Mix all ingredients together and pour into a large casserole dish.
- Cook in a preheated 350 oven until bubbly and beginning to brown.
People Who Like This Dish 4
- cookingguru Dayton, OH
- sjhala Shelbyville, IN
- countrygirl1961 Halifax, CA
- grk Houston, TX
- chefmeow Garland, TX
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