Beef Stroganoff

• 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

1. Cook ground meat in skillet until done.
2. Drain; set aside. Boil noodles until desired fluffyness; drain.
3. 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.
4. Add drained ground meat and noodles; stir to keep from sticking.
5. Pour into large square baking pan.
6. Arrange bread pieces on top of mixture in baking pan; pour melted butter over top of bread. Bake until bread is toasted.
7. Let cool and serve. Yield: 10 to 12 servings.

golden corn, egg noodles, ground meat, cream of mushroom soup, cream of celery soup, cream of onion soup, sour cream, grated cheese, bread, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37169 (may not work)