Here’s a family favorite–Hamburger Casserole. This is easy, simple, comfort food. . . and I thought it was a dish that everyone made since it was a regular at our house growing up. Apparently it’s not as common as I thought, at least not the way we made it. When I searched for recipes online to compare with my mom’s, they were all quite different, with tomato sauce, or cheese. . .
This casserole features corn, ground beef and pasta, and is (as you can see in the picture) not super saucy. I’d say it’s drier–but that makes it sound “dry” and it’s not. If you try it and find it not to your liking you could double the amount of soup (or homemade whitesauce) or even add some cheese. But try it the simple way first and see what you think!
- 1 1/2 LBS Ground Beef
- 1 LB Elbow Macaroni
- 1 can Cream of Mushroom Soup
- 1 can Sweet Corn
- 1 Cup Sour Cream
- 1 C Bread Crumbs
- 3 TBS Butter
Brown ground beef and drain off the fat.
Cook the elbow macaroni.
In a large bowl mix together beef, drained macaroni, soup, corn and sour cream.
Transfer into a greased 9X11 pan.
Melt butter and mix into bread crumbs.
Sprinkle bread crumb mixture over the top of the casserole.
Bake at 350 for 35-40 minutes.
This is a dry casserole--if you prefer something very saucy, then increase soup to 2 cans.
"Mexican" style canned corn can be used.
Add a cup of shredded cheese.
Use any ground or diced meat in place of the hamburger--pork, venison, chicken.