Back here in the Midwest, comfort foods are a really big thing.
Especially this time of year, when the nights are cool, leaves are turning, pumpkins and mums pop up on everyone's doorsteps and fleece come out of storage.
This dish is one of the most requested of my family when Fall begins. In fact it is so popular, everyone I work with has requested and makes this recipe.
Who wouldn't want to eat the creamy, corny, noodle-y goodness that this dish brings to the table???
Maybe someone that's a true Vegan....then just sub in TVP or tofu. Works for me.
I like to use egg noodles for this recipe, but any short pasta would work.
I actually bulked up on the egg noodles I used, because I only had half of what the recipe called for, by breaking up some orphan lasagna noodles.
Really easy, super comforting, makes enough to feed an army and the leftovers are even better the next day.
1 12 oz. pkg egg noodles, cooked
1 1/4 lb ground beef, chicken or turkey
1 can whole kernel sweet corn (drained) or 2 cups frozen
1 can(s) cream of mushroom soup
1 can(s) cream of chicken soup
1 c sour cream
1/2-cup onion chopped
1 tsp salt
1 tsp pepper
1 tsp garlic powder
- Preheat oven to 350F. Spray a large casserole dish with non stick spray.
- In a bowl, mix soups, corn, sour cream and spices.
- Cook noodles as directed on package. Definitely do not over cook. I actually slightly under cook them so they do not get too mushy when you bake them in the mixture above.
- In a skillet brown your onions and ground meat with a dash of salt and pepper. Drain fat as needed.
- Mix sauce, noodles and meat mixture well and add to the casserole dish.
- Cover with a lid or foil. Bake for 30-35 min. until heated through and bubbly, depending on how deep or shallow your dish is . Remove cover for the last 10 min. to brown the top slightly.