Hamburger Corn Noodle Casserole is the perfect comfort food that includes ground beef, egg noodles and corn mixed with sour cream and a few cans of condensed soup for a just-right creaminess that is topped with toasty bread crumbs for a true texture bonanza!
I seem to remember a saying about how sharing a good hotdish (or casserole) is like giving someone a nice hug and I couldn’t agree more.
I got the recipe for Hamburger Corn Noodle Casserole from a fellow Dish & Teller when we were swapping favorite dishes our moms are known for. Leigh said, “my mom has made this dish for as long as I can remember. It is her Welcome Home, Get Well Soon, Sorry For Your Loss or Congratulations On Your New Addition go-to dish. She’ll show up on your doorstep with one dish fresh from the oven and another wrapped and frozen to bake a later time.”
I love those special dishes that just say “comfort food” and are shared with others to show you care and are thinking of them. I made it recently for my parents who loved it! True to the recipe, it’s a “now and later” recipe, making enough for two good-size casseroles so we could put one in the freezer. To me, having a scrumptious, homemade hotdish to enjoy at-the-ready in my freezer is better than a hug. 😉
Hamburger Corn Noodle Casserole is the perfect comfort food that includes ground beef, egg noodles and corn mixed with sour cream and a few cans of condensed soup for a just-right creaminess that is topped with toasty bread crumbs for a true texture bonanza!
Ingredients
1.5 pounds ground beef
1 small onion
salt and pepper
1 bag wide egg noodles
2 cans corn, drained
16 ounces sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup breadcrumbs
6 tablespoons melted butter
garlic salt or salt and pepper
Method
1)
Preheat oven to 350 degrees.
2)
Brown the ground beef and onion; salt and pepper to taste.
3)
Cook egg noodles per directions on the bag, drain.
4)
In a large bowl, combine the soups, sour cream and corn until well blended. Add the browned beef/onions and egg noodles. Stir until combined.
5)
Two options: 1) You can pour the entire mixture into a large casserole dish to cook all at once or 2) you can split it into two smaller dishes and keep one for later.*
6)
Before you put the casserole in the oven, prepare the topping by melting butter and mixing in bread crumbs. Add some salt and pepper or garlic salt and pepper to taste. Sprinkle on top of casserole.
7)
Bake, uncovered, for 45 minutes or until the casserole is bubbling and the crumb topping is golden.
Notes
*If you are keeping one casserole for later, line an extra dish with tinfoil (enough to go over the sides of the dish) and divide the mixture in between the pans. Place the one with the foil in the fridge until cool and then transfer to the freezer. Once frozen, lift the casserole by the foil, wrap tightly and freeze. When you are ready to bake the frozen casserole, drop it back in the pan straight from the freezer, melt butter and bread crumbs to sprinkle on top and add 15 more minutes to the bake time.
