When my children were teenagers, I was never sure how many mouths there would be to feed at my supper table on any given night. Friends, classmates, and various team members were always welcome. This casserole does precisely as its name implies: it feeds a crowd!
1 1/2 - 2 lbs. ground chuck
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 small can whole kernel corn, drained
16 oz. bag wide egg noodles (or rotini pasta), cooked and drained
16 oz. sour cream
large can of cream of mushroom soup
2 cups shredded Cheddar cheese
In a large skillet over medium-high heat, brown ground chuck, breaking up with a wooden spoon. Halfway through browning, add onion and bell pepper. When the meat has cooked through, drain fat from skillet and add corn.
Boil and drain noodles while you're browning the meat and vegetables.
Preheat oven to 350 degrees F. Spray a 9 x 13-inch casserole dish with non-stick spray.
Combine sour cream and mushroom soup in a large bowl. Add meat and vegetables and stir to thoroughly combine. Stir in noodles and cheese and then spoon mixture into prepared casserole dish.
Bake 30 - 35 minutes or until hot and bubbly. Serve with a salad and garlic bread.
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I would eat that.
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