Simple casserole.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 13×8-inch casserole |
Ingredients
- 2 pounds ground beef
- 1 onion, chopped
- 2 cups sour cream
- 2 cups canned whole kernel corn, drained
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10.75 ounce) can cream of chicken soup
- 1 (6 ounce) package egg noodles
- salt and ground black pepper to taste
- 1 (32 ounce) bag shredded Cheddar cheese
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Cook and stir beef and onion together in a large skillet over medium-high heat until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir ground beef mixture, sour cream, corn, mushroom soup, chicken soup, and egg noodles together in a large bowl; season with salt and pepper and spread the mixture into a 13×8-inch baking dish.
- Bake in preheated oven until the egg noodles are tender, about 45 minutes. Sprinkle cheese over the top of the casserole and continue baking until the cheese is melted, 10 to 15 minutes more.
Nutrition Facts
| Calories | 978 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 236 mg |
| Dietary Fiber | 2 g |
| Protein | 55 g |
| Saturated Fat | 38 g |
| Sodium | 1443 mg |
| Sugars | 4 g |
| Fat | 69 g |
| Unsaturated Fat | 0 g |
Reviews
Cut recipe in half – used 1 can cream of mushroom soup, Amish egg noodles, added garlic, TOP the Tator sour cream and frozen corn – very tasty
Love this dish, did it on a whim and it’s amazing!
This was a delicious casserole and even my pickiest eater ate it all up. I only used half the amount of cheese listed and, since my picky eater doesn’t like bread crumbs on top of casseroles, I substituted French fried onions on top. I will definitely make this super simple, yet delicious, and comforting casserole again!
Delicious. I cut recipe in half but kept at 6 oz of noodles and cooked them to soften them before adding to other ingredients. . Added 8 oz of chopped fresh mushrooms.
I cut most of the ingredients in half but used entire 12oz package noodles. Used a can of cream of celery soup and added can of mushrooms along with one cup of cheese to casserole. Hubby loves casseroles and approved this one.
So simple and delicious. I used 1 pound of beef instead of two, and cooked the noodles till they were almost done before adding them to the mixture. The hubs suggested adding mushrooms next time… I’ll definitely make this on a regular basis.
OMG, this is delicious. In all fairness, I did change the portions but otherwise followed the directions. Here’s what I did: 1 lb hamburger, seasoned, cooked and mashed 3 cans cream of mushroom soup 1 can cream of chicken soup 2 cups sour cream 1 can drained corn 1 – 16 oz bag egg noodles Shredded Tillamook Sharp cheddar to taste Holy cow, it was sooo good. I won’t ever cook boxed Hamburger Helper again.
Halved the recipe(still easily fed family of 6 along with side salad) Only things did different was used only mushroom soup added small can mushrooms and 1 cup shredded cheese to mixture. Cooked at 325 for 15 minutes 350 for 15 min. and at 375 for remaining 15 min until cheese golden brown.
Was very good and even got complimented!
As a momma to 3 young kiddos they loved this. I followed directions and we will definitely have a lot leftover
True comfort food. So Good!
Great way to use up those little bits of leftovers. I had exactly half a bag of noodles. I adjusted the servings to half. I had one pound of hamburger left and half an onion. Could use some more flavorings, but to do a review based on the recipe alone, I didn’t add any. I had a small bag of frozen corn. Works just the same. Will make it again, but add more like peppers, more onion, and spices.
I love this recipe!!! It was so good!! I made it with one some flaky layer biscuits and my family went crazy for more. It’s a very versatile dish too, next time I’m going to include green peppers and diced tomatoes. YUMMY
I halved the recipe and used only cream of mushroom. I boiled the egg noodles for 6 minutes before adding the meat mixture which reduced the baking time to 20 minutes at 325 then 5 more minutes for melting the cheese. It turned out awesome and saved some time!
Didn’t like the calories per serving.. 5 kids LOVED it and had seconds and thirds !!! Need to find a way to cut down some of the calories !
I adapted the recipe according to what I had on hand. I used cream of celery instead of cream of mushroom and used a mixture of egg noodles and bow tie pasta. I cooked the noodles first, then baked it for less time. Everyone liked it and we will be making it again!
Good dish and quick to make. I halved the recipe because there is only two of us. For me it was bland and not enough “sauce” because it was more on the drier side than creamy side. My 11 yo said it was good but not to make it again,she’s so picky. I made the recipe as is and if I ever do make it again I’d add more flavor and maybe milk or more condensed soup or sour cream thank you for the recipe, quick simple and it did taste good.
It is alot of food if I may say 1st,next time it will be 1/2, Use a deep casserole dish is a must, 13-1/2 x 9 will catch you with your pants down. I would alter it a bit, add some water or milk perhaps a full cup, soften onions before adding the meat in. 32 ounce of cheese seemed like alot but in the end it was fine, i used colby jack and cheddar, a few more noodles perhaps if you want more. all in all yes, I would do this again and again. I ran short on sour cream, used cottage cheese to fill the void. made it my own.
Pretty Good base recipe. I did only put about a 1/3 of the cheese it called for, and it was plenty.
Nothing special, but an easy and filling meal when crunched for time.
I used 24oz. of cheese and put 8oz. in the mixture before baking. During the last 15 minutes, after the cheese is added to the top, I increased oven temp. to 375° so the cheese would brown. Great comfort meal!