By Kevin Williams
This recipe comes from an Amish woman near Ashland, Ohio and it’s a really, really good recipe. This is one of these classic “comfort casseroles” that Amish cooks are so known for. 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. 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. My Mom also added fresh mushrooms to the casserole. So there is room for experimentation. Here’s their culinary journey in pictures followed by the recipe, enjoy!
Now, how about you get cooking and try this delicious, easy, hearty farmhouse style recipe this weekend!?
Serves: Serves 4
- 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.