| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Chopped onion |
| 1 |
cn |
(12-oz) whole kernel corn |
| 1 |
cn |
(11-oz) cheddar cheese soup; undiluted |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Pimento; chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 3 |
c |
Cooked; drained noodles |
| 1 |
c |
Ritz cracker crumbs |
| 1/2 |
c |
Cheddar cheese; shredded |
| 3 |
tb |
Butter or margarine |
INSTRUCTIONS
Saut. beef until it loses its red color. Add onion; cook until tender. Add
corn, soup, sour cream, pimento, salt, pepper and noodles. Put into lightly
greased 2 quart casserole; sprinkle with cracker crumbs and shredded
cheese. Dot with butter. Bake in a 350 degree oven for 30 minutes. Serves 6
to 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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