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Creamy Beef Casserole

By: Melanie Riley

"My mother and I own and operate a small baking business, so I have little free time to spend in the kitchen cooking for my family. I appreciate this easy recipe. - Melanie Riley, McHenry, Illinois"

Rate/Review | Read Reviews (41)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 pounds ground beef
1 large onion, chopped
6 ounces egg noodles, cooked and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream
1 (2 ounce) jar diced pimientos, drained
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup soft bread crumbs
1/4 cup butter or margarine, melted

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add noodles, corn, soups, sour cream, pimientos, salt and pepper; mix well. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.