One of my all time favorite comfort foods, this recipe has sadly been neglected by me over the years. Thankfully, one of my dear friends from childhood reminded me of this recipe the other day; she said it's now one of her family's favorites and that she thinks of me every time she makes it! How sweet!When my hubby and I were first married, I was basically known as the "casserole queen"... they are easy, inexpensive, and very versatile so I made them a lot. This was one that I loved the most!
Let's get cooking!
In a skillet, brown 1-2 lbs. ground beef.
Season to taste and drain off the fat. (I use garlic salt and lemon pepper.)
While the meat's cooking, cook one package of elbow (or other) macaroni according to package directions.
You will need 2 cans cream of mushroom soup and one pint sour cream ...
and one package of frozen corn.
Drain cooked pasta and return to large pot.
Add to the pot your drained ground beef.
Add the frozen corn,
as well as soup and sour cream.
Mix until well coated.
Transfer ingredients to a 9x13 casserole dish.
Cover with shredded cheddar cheese.
Bake at 350 degrees for 35 minutes and enjoy!
Hamburger/Corn Casseroleoven 350 degrees
1-2 lbs. ground beef
1 package of elbow macaroni
1 package of frozen corn
2 cans cream of mushroom soup
1 pint sour cream
1/2 lb. cheddar cheese, grated
Brown, season, and drain ground beef. Cook pasta according to package directions. Return drained pasta to large pot; add ground beef, corn, soup, and sour cream. Stir until well coated. Put pasta mixture in 9x13 inch pan. Cover with grated cheese. Bake at 350 degrees for 35 minutes. Enjoy!
