Hamburger Corn Bake
Yield
6 servingsPrep
20 minCook
45 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef, lean
|
|
| 1 | each |
onions
chopped |
|
| 1 | can |
corn kernels, canned
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
cream of mushroom soup
|
*
|
| 1 | cup |
sour cream
dairy |
|
| ¼ | cup |
pimentos
canned, chopped |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef, lean
|
|
| 1 | each |
onions
chopped |
|
| 1 | can |
corn kernels, canned
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
cream of mushroom soup
|
*
|
| 237 | ml |
sour cream
dairy |
|
| 59 | ml |
pimentos
canned, chopped |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
In large fry pan sauté hamburger and onion until meat is cooked then add rest of ingredients.
Stir in 3 cups of medium broad noodles which have been cooked and drained.
Turn into casserole and top with chow mein noodles, dot with margarine and bake 45 minutes in 350℉ (180℃) F oven.
