Hamburger Corn Bake

This is Midwestern hotdish through and through: ground beef, egg noodles, canned corn, two cream soups, and sour cream all baked under a blanket of crispy chow mein noodles. It’s the kind of supper that feeds a crowd on a budget and tastes like your grandma made it.

The combination of cream of chicken and cream of mushroom soup creates a richer, more layered sauce than either one alone. Mixed with sour cream, it coats the noodles and beef in a thick, savory gravy that stays creamy through the full 45-minute bake. The pimentos add little pops of color and a mild sweetness throughout.

The chow mein noodle topping is what sets this apart from a basic noodle casserole. Those thin, crunchy noodles crisp up even further in the oven and give you a satisfying crackle on top of the soft, creamy filling.

Kitchen Tips

• Brown the ground beef thoroughly and drain the fat before adding the other ingredients. Excess grease makes the casserole greasy and the cream sauce separates.
• Cook the egg noodles just until al dente. They’ll absorb liquid and continue cooking in the oven. Overcooked noodles turn to mush by the time the casserole is done.
• Don’t stir the chow mein noodles into the filling. They go on top only, so they stay crunchy.
• This reheats well covered with foil. Add a fresh handful of chow mein noodles on top after reheating to restore the crunch.

Variations

• Stir in frozen peas or diced green bell pepper for added vegetables.
• Top with shredded cheddar cheese alongside the chow mein noodles for extra richness.
• Use ground turkey instead of beef for a lighter version.