Hillbilly Casserole

Hillbilly Casserole

18
JHALL5001 0

"This recipe has been in my family since I was very young. It is very quick and easy. Perfect for a busy family! Even my picky two year old likes it!"
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Ingredients

40 m servings 275 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 961 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until tender, about 7 minutes. Drain, and set aside.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a large bowl, mix together the tomato soup, corn, onion, and cream of mushroom soup. Stir in the cooked noodles until well coated. Transfer to a 9x13 inch baking dish. Place slices of cheese to cover the top.
  4. Bake for 25 minutes in the preheated oven, or until cheese is melted and lightly browned.

Reviews

18
  1. 24 Ratings

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Most helpful positive review

I wanted to make a different pasta dish for once, instead of making the same old noodles and sauce, and when I saw this, I knew I had to try it. I made it with a few modifications - instead of e...

Most helpful critical review

I decided to make this cause I had all the ingredients on hand, but I only ate it cause I didn't want to waste food. It's just bland, it needs more vegetables and spice of some kind.

I wanted to make a different pasta dish for once, instead of making the same old noodles and sauce, and when I saw this, I knew I had to try it. I made it with a few modifications - instead of e...

My husband prefers his onions pre-cooked, so I sauteed them in a little olive oil with some garlic; I also added some pre-blended Italian seasoning to the soup mixture before putting with the no...

I really enjoyed this dish. I didn't have any Mexi-corn so I used regular corn instead. I agree with DavidsMom about pre-cooking the onion, I think I will do that next time. I also added a fe...

I made this dish for my vegetarian daughter and we were pleasantly surprised. She and I both thought it was very good. I made the full amount and froze 1/2 before adding the noodles and plan on ...

The name of this recipe intrigued me and the absence of meat made it even more appealing. A little penny-pinching goes a long way! I must say that is is wonderful! The creamy, tomatoey sauce c...

We had a get together and wanted something quick and simple. It was the hit of the evening. Everyone loved it.

Yummy for all not just my vegetarian peeps! I added fresh cilantro, green and white onion and Tabasco for an added kick. I also used Chipotle White Corn from Green Giant. What a terrific dish!

I decided to make this cause I had all the ingredients on hand, but I only ate it cause I didn't want to waste food. It's just bland, it needs more vegetables and spice of some kind.

My family is made up a few vegetarians and this is a quick recipe everyone in the house loves! I use soy crumbles in it instead of corn. I have used onions and peppers, onions and corn. This ...