Corn and Hamburger Casserole Recipe

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Ingredients

1 lb. ground beef
1/2 large onion, diced
15 oz. can whole kernel corn, drained
10.5 oz. can cream of chicken soup
10.5 oz. can cream of mushroom soup
1 cup full fat sour cream
3/4 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)
3 heaping cups medium egg noodles, cooked and drained
1 cup breadcrumbs
2 Tbsp. melted butter

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Instructions

Preheat the oven to 350°.
In a large skillet, cook the ground beef with the onion, breaking it up until the meat is lightly browned (no longer pink) and the onion is tender.
Stir in the corn, cream of chicken soup, cream of mushroom soup, sour cream, salt and pepper.
Carefully stir in the cooked egg noodles until completely coated.
Prepare the breadcrumb topping by stirring together the breadcrumbs and melted butter in a bowl.
Pour the noodle mixture into an 8×8 inch casserole dish.
Sprinkle evenly with the breadcrumb topping.
Bake for approximately 35-45 minutes or until the mixture is bubbly and hot.

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