Sandy's Beef and Noodle Casserole
(This is a recipe I have used for many years ... I used to take it to church or school potluck dinners .... and almost always took home an "empty" bowl. When I make it for dinner at home, there is plenty for great "leftovers".)


1-1/2 pounds ground chuck

1 cup chopped onion

1 (16-ounce) can whole-kernal corn, drained

1 can cream of chicken soup

1 can cream of mushroom soup

1/4 cup chopped pimiento (1 small jar)

1 teaspoon salt

1/2 teaspoon celery salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1 cup commercial sour cream

1 (10-ounce) package noodles, cooked

1 cup bread crumbs (Sometimes I use Italian bread crumbs)


Brown meat and onions until meat is no longer pink and onions are tender. Add all other ingredients except crumbs and put into a 2-1/2 quart casserole dish, or two smaller casseroles. Top with crumbs and bake at 350 degrees for 30 minutes.

Yield: 12 to 15 servings