Tuesday, October 18, 2011
Beef & Corn Noodle Casserole
1/2 cup chopped yellow onion
6 oz. whole wheat egg noodles (Note: do not use a whole 12 oz. bag, use only half)
15.25 oz. canned no-salt added corn kernels, drained
10.5 oz. canned cream of mushroom soup
10.5 oz. canned cream of chicken soup
1 cup sour cream
1/4 tsp. garlic powder
3/4 tsp. sea salt
1/4 tsp. black pepper
Heat oven to 350 degrees F.
Cook noodles according to package directions; drain and set aside. (Do not rinse noodles)
In a skillet, brown meat and onion, until cooked through; drain grease.
In a large bowl, combine ALL ingredients together. Mix well to blend.
Pour into a greased 9 x 13 inch baking pan. Bake 30 minutes, uncovered.
Tip: I like to serve this with a side of cornbread!