- 2 pounds ground beef
- 1 large onion, chopped
- 6 ounces egg noodles, cooked and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 1 (2 ounce) jar diced pimientos, drained
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup soft bread crumbs
- 1/4 cup butter or margarine, melted
- 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 degrees F for 30 minutes or until heated through.