When temperatures start to drop, there are few dishes we love more than “comfort” food. There are hundreds of casseroles that fit that bill perfectly. This is a “go-to” dish at our house, especially in the fall and winter.
It’s fairly easy to throw together and hits the spot when the temperatures start to drop because it will warm you up from the inside out.
I’ve been making this for so many years, I’ve forgotten where the recipe came from. Don’t know whether it was from a friend or a cookbook. It doesn’t matter because it is delicious and warms your bones on a chilly night. If you make it, I predict it won’t be the last time.
Ingredients:
- 3/4 lb. ground beef
- 1/2 medium chopped onion
- 12 oz package egg noodles, cooked and drained
- 1 can of whole kernel corn, drained
- 1 can (10.5oz) Cream of Mushroom soup
- 8 oz sour cream
- 1/2 Tsp pepper
- 1 Tsp garlic powder
- 3/4 cup bread crumbs
- 1/2 cup of melted butter
Directions:
- Preheat oven to 350°F.
- In a large skillet, cook ground beef and onions until browned. Remove from heat and drain off excess fat. Cook noodles according to package directions and drain. Combine noodles and beef in a large bowl, and add the remaining ingredients (except bread crumbs and butter).
- Pour mixture into a large casserole or 9″x13” pan. In a medium-sized bowl, mix bread crumbs and melted butter, then sprinkle on top of the casserole to finish.
- Bake approximately 30 minutes or until bread crumbs are brown and crisp. Serve immediately.
Such a great cold-weather “comfort” dish. Let me know what you think or please share your favorite comfort food casserole with all of us! [email protected]
