By Kevin Williams
This recipe comes from an Amish woman near Ashland, Ohio and it's a really, really good recipe. Â This is one of these classic "comfort casseroles" that Amish cooks are so known for. Â I think what distinguishes this is dish is its blend of hamburger and corn which which makes for this comforting swirl of familiar flavors.
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My parents tried this meal recently and gave it rave reviews. Â My Mom did double it, which turned out to be a smart move since they liked the dish so much, my Dad was happy to have leftovers for several days. Â My Mom also added fresh mushrooms to the casserole. Â So there is room for experimentation. Â Here's their culinary journey in pictures followed by the recipe, enjoy!
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Now, how about you get cooking and try this delicious, easy, hearty farmhouse style recipe this weekend!?
- 3 ounces of medium noodles
- 1 pound ground beef
- 1 /3 cup onion
- 1 (10.5 ounce) can cream of mushroom or cream of chicken soup
- 1 can (8.75 ounce) whole kernel corn, drained
- 1 cup sour cream
- 1 /4 cup milk
- ½ teaspoon salt
- dash of pepper
- 1 cup soft bread crumbs
- 1 tablespoon butter, melted
- Cook noodles and drain.
- In a large skillet cook beef and onion until beef is browned and onion is tender.
- Stir in soup, corn, sour cream, milk, salt and pepper.
- Stir in cooked noodles.
- Put in a greased 2 quart baking dish.
- Toss bread crumbs with butter and sprinkle on top of casserole.
- Bake uncovered at 350 for 50 minutes.
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