Sunday night casserole
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .