Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground beef |
| ½ cup | Chopped onion |
| 1 can | (12-oz) whole kernel corn |
| 1 can | (11-oz) cheddar cheese soup; undiluted |
| 1 cup | Sour cream |
| ¼ cup | Pimento; chopped |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 3 cups | Cooked; drained noodles |
| 1 cup | Ritz cracker crumbs |
| ½ cup | Cheddar cheese; shredded |
| 3 tablespoons | Butter or margarine |
Saut‚ beef until it loses its red color. Add onion; cook until tender. Add corn, soup, sour cream, pimento, salt, pepper and noodles. Put into lightly greased 2 quart casserole; sprinkle with cracker crumbs and shredded cheese. Dot with butter. Bake in a 350 degree oven for 30 minutes. Serves 6 to 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .