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golden corn egg noodles ground meat cream of mushroom soup cream of celery soup cream of onion soup sour cream grated cheese Bread butter
Viewed: 36 - Published at: 5 years agoIngredients
- 1 (15 oz.) can golden corn, drained
- 16 oz. pkg. egg noodles
- 2 lb. ground meat
- 10.5 oz. can cream of mushroom soup
- 1 (10.2 oz.) cream of celery soup
- 1 (10.2 oz.) cream of onion soup
- 1 (16 oz.) carton sour cream
- 2 c. grated cheese
- 8 to 10 slices bread, cut into 4 squares (each slice making about 32 to 40 squares)
- 1 c. melted butter
Method
- Cook ground meat in skillet until done.
- Drain; set aside. Boil noodles until desired fluffyness; drain.
- Set aside. Combine cream of mushroom soup, cream of celery soup, cream of onion soup (optional), sour cream and grated cheese in a large pot; heat to boiling.
- Add drained ground meat and noodles; stir to keep from sticking.
- Pour into large square baking pan.
- Arrange bread pieces on top of mixture in baking pan; pour melted butter over top of bread. Bake until bread is toasted.
- Let cool and serve. Yield: 10 to 12 servings.
