Hamburger-Corn Casserole

• 1 tsp. olive oil
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 8 oz. sour cream
• 1/2 medium onion
• 1 stalk celery
• 1 can fiesta corn
• 1 1/2 lb. ground chuck, drained
• egg noodles (1/2 to 3/4 bag)
• bread crumbs (Italian, for sprinkling on top)
• butter or margarine (for sprinkling on top)

1. Saute onion and celery in olive oil.
2. Prepare noodles.
3. Brown hamburger meat.
4. While noodles and hamburger are cooking, combine soups, corn and sour cream together.
5. Drain noodles and meat.
6. Add all ingredients in large bowl and stir well.
7. Put in 3 to 4 liter casserole dish and bake at 350u0b0 for 30 minutes with cover. Sprinkle butter and bread crumbs on top and bake 10 minutes without cover.
8. Serves 6.
9. Serve with jello and whole wheat rolls.

olive oil, cream of mushroom soup, cream of chicken soup, sour cream, onion, celery, fiesta corn, ground chuck, egg noodles, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672442 (may not work)