Beef & Noodle Casserole

• 6 ounces, weight Egg Noodles
• 1 Tablespoon Butter
• 1/4 cups Yellow Onion, Diced
• 1 pound Ground Beef
• 1 can (15 Oz. Size) Sweet Whole Kernel Corn
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1/2 cups Milk
• Garlic Salt And Pepper, To Taste

1. Preheat oven to 350F.
2. In a pot of salted water, boil the egg noodles to al dente (according to package instructions for al dente).
3. Drain and set aside.
4. In a skillet (I use my cast iron skillet) on medium-high heat, melt the butter and saute the onion until translucent.
5. Add in the meat and cook until brown.
6. Drain off the fat.
7. Add the meat and onions back into the skillet and mix in all of the remaining ingredients including the noodles.
8. Pour mixture into a casserole (or if you are super lazy like I am and dont want to wash another dish, I just leave it in the skillet) and bake for approximately 20 minutes until bubbly.
9. I serve it alongside a house salad and crusty French bread.

noodles, butter, yellow onion, ground beef, kernel, cream of mushroom soup, milk, garlic

Taken from tastykitchen.com/recipes/main-courses/beef-noodle-casserole-2/ (may not work)