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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Super easy and makes a lot - great for leftovers. My mom always made this great casserole for family picnics and potlucks. Everyone loved it, but my dad's brother was a fanatic! I believe this casserole was originally based on a Spanish dish. My mom's recipe called for black olives, but she never used them nor do I. Ingredients:
1 1/2 lbs ground beef |
1 large onion |
1/2 lb egg noodles |
2 (12 ounce) cans whole kernel corn |
2 (18 ounce) cans stewed tomatoes |
1/3 lb velveeta cheese |
Directions:
1. Brown ground beef with chopped onion until beef is thoroughly cooked and onion is soft and translucent. Drain fat.
2. Place DRY noodles in bottom of 9x13 pan.
3. Spread ground beef mixture evenly across the noodles.
4. Drain 2 cans of corn and spread in pan on top of ground beef.
5. Open tomatoes, but DO NOT drain. Layer in pan evenly, breaking tomatoes up slightly so that the tomatoes are evenly dispersed.
6. Cut Velveeta cheese into 8 thick slices and layer on top of casserole. You can substitute other processed cheese loaf-type cheese, but be aware that some do not melt well on this casserole, so I always use Velveeta.
7. Bake 45-60 minutes at 350 degrees (no need to preheat oven) until cheese is melted and brown.
8. Noodles will be cooked and soft - infused with the flavors of the ingredients. Enjoy!
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