Mrs. Thomas' Casserole

A no-fuss ground beef casserole with egg noodles, corn, and a creamy base made from canned cream of chicken and cream of mushroom soup. This is the kind of mid-century American comfort food that families have been passing down for generations, and for good reason: it works.

Brown the beef with onions, stir in everything else, pour it into a casserole dish, and bake. That’s it. The two condensed soups melt together in the oven and create a thick, creamy sauce that binds the noodles, meat, and corn into one cohesive, scoopable dish. No making a roux, no bechamel from scratch.

The beauty of this recipe is that it splits easily between two smaller dishes. Bake one tonight and freeze the other for a busy weeknight later.

Pro Tips

• Drain the ground beef well after browning. Excess grease makes the casserole oily instead of creamy.
• Cook the noodles just to al dente before mixing in. They’ll soften further during the 30-minute bake.
• Don’t skip draining the corn. Extra liquid from the can will thin out the sauce.
• Cover with foil for the first 20 minutes if the top browns too fast.

Variations

• Top with crushed potato chips or French-fried onions before baking for a crunchy topping.
• Stir in shredded cheddar cheese for a cheesier version.
• Use ground turkey and low-sodium soups for a lighter take on the classic.