Ingredients
2 pounds ground beef1 large onion, chopped6 ounces medium egg noodles, cooked and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream1 can (2 ounces) diced pimientos, drained3/4 teaspoon salt1/4 teaspoon pepper1 cup soft bread crumbs1/4 cup butter, melted
Preparation
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add noodles, corn, soups, sour cream, pimientos, salt and pepper; mix well. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 30 minutes or until heated through.
