Julie Pierantoni | Pedernales EC

Casseroles are all about comfort and nourishment, and no one understands this better than Mom. This dish is all comfort. Hearty, filling and a snap to whip up, it’s delicious—Mom knows best!

—Vianney Rodriguez, Food Editor

12 ounces uncooked egg noodles
1 1/2 pounds ground beef
1/2 cup chopped white onion
1 can corn (12 ounces), drained
1 can cream of chicken soup (10.5 ounces)
1 can cream of mushroom soup (10.5 ounces)
1 cup sour cream
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon meat tenderizer
1 cup fresh breadcrumbs
3 tablespoons (3/8 stick) butter, melted

1. Preheat oven to 350 degrees. Lightly coat a 9-by-13-inch baking dish with cooking spray.

2. Cook noodles according to package directions, drain and allow to cool.

3. In a large nonstick skillet over medium-high heat, add ground beef and break up with a spoon. Add onion and cook until onion is tender and ground beef is fully cooked. Drain grease.

4. Stir in corn, soups, sour cream, salt, pepper, tenderizer and cooked egg noodles. Pour into prepared baking dish.

5. In a bowl, mix together breadcrumbs and melted butter. Sprinkle over top of casserole.

6. Bake 30 minutes or until breadcrumbs are slightly crispy.

Serves 8.