Mexicorn Noodle Casserole

Mexicorn Noodle Casserole Recipe - Delicious and Easy to Make

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Mexicorn Noodle Casserole is a delicious and comforting dish that combines the flavors of Mexicorn, ground sirloin, and creamy mushroom soup. This casserole is perfect for a family dinner or potluck gathering, as it is easy to make and always a crowd-pleaser.

History

The Mexicorn Noodle Casserole recipe has been a favorite in many households for years. It is a classic comfort food dish that has been passed down through generations. The combination of Mexicorn, ground sirloin, and creamy mushroom soup creates a hearty and satisfying meal that is perfect for any occasion.

Ingredients

1 can of Mexicorn
1 small bag of egg noodles
2 cans of cream of mushroom soup
1 large white onion, chopped
1-0.5 lb (227 g) of lean ground sirloin
1 lb (454 g) of grated sharp cheddar cheese
1 can of tomato soup
1 can of tomato paste
salt and pepper to taste

How to prepare

Chop the onion and sauté it in a small amount of oil until it becomes clear.
Add the ground beef and cook it slowly, stirring constantly to prevent sticking.
Continue cooking until the meat is light in color and fully cooked, but avoid browning. Drain any excess fat.
Boil the noodles in salted water until they become tender. Drain the cooked noodles.
Combine all the ingredients together and pour the mixture into a large casserole dish.
Cook the dish in a preheated oven at 350°F until it becomes bubbly and starts to brown.

Variations

Add diced bell peppers or jalapenos for a spicy kick.
Use ground turkey or chicken instead of ground sirloin for a lighter version.
Top the casserole with crushed tortilla chips for added crunch.

Cooking Tips & Tricks

Be sure to cook the ground sirloin slowly and stir constantly to prevent sticking and ensure even cooking.

- Drain any excess fat from the cooked ground sirloin to reduce the overall fat content of the dish.

- Boil the noodles in salted water to add flavor to the dish.

- Be sure to preheat the oven before cooking the casserole to ensure even cooking and a crispy top.

Serving Suggestions

Serve Mexicorn Noodle Casserole with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Sauté the onions until they are translucent to enhance their flavor.

- Cook the ground sirloin slowly to ensure it is fully cooked and tender.

- Bake the casserole until it is bubbly and golden brown on top.

Ingredient Substitutions

Use any type of canned corn if Mexicorn is not available.

- Substitute cream of chicken soup for cream of mushroom soup if desired.

- Use any type of pasta in place of egg noodles.

Make Ahead Tips

Mexicorn Noodle Casserole can be assembled ahead of time and refrigerated until ready to bake. Simply cover the casserole dish with foil and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Garnish Mexicorn Noodle Casserole with chopped fresh parsley or cilantro for a pop of color and freshness.

Pairing Recommendations

Serve Mexicorn Noodle Casserole with a side of Mexican rice and a dollop of sour cream for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Mexicorn Noodle Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Mexicorn Noodle Casserole contains approximately 400 calories.

Carbohydrates

Each serving of Mexicorn Noodle Casserole contains approximately 30 grams of carbohydrates.

Fats

Each serving of Mexicorn Noodle Casserole contains approximately 20 grams of fat.

Proteins

Each serving of Mexicorn Noodle Casserole contains approximately 25 grams of protein.

Vitamins and minerals

Mexicorn Noodle Casserole is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (cheese) and wheat (noodles).

Summary

Mexicorn Noodle Casserole is a balanced meal that provides a good amount of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Mexicorn Noodle Casserole is a comforting and flavorful dish that is perfect for any occasion. With a combination of Mexicorn, ground sirloin, and creamy mushroom soup, this casserole is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Mexicorn Noodle Casserole. It was a chilly autumn day, just like today, and I was flipping through an old cookbook that I had picked up at a garage sale. The pages were yellowed and worn, but the recipes inside were a treasure trove of delicious dishes from around the world. And when I stumbled upon the recipe for Mexicorn Noodle Casserole, I knew I had to try it.

I had always been a fan of Mexican cuisine, with its bold flavors and vibrant colors. And this casserole promised to be no exception. The combination of corn, noodles, and spices sounded like a winning combination, and I couldn't wait to give it a go.

But before I could dive into the recipe, I had to gather all the necessary ingredients. Luckily, I had most of them on hand already – noodles, corn, cheese, and a few other staples. But there were a couple of items that I needed to pick up from the store, so I quickly bundled up and headed out into the brisk fall air.

As I wandered the aisles of the grocery store, I couldn't help but think about all the different recipes I had collected over the years. Some had been passed down from my own mother, while others I had picked up from friends, neighbors, and even strangers. Each recipe told a story, and each dish held a special place in my heart.

When I finally returned home with all the ingredients in hand, I set to work on making the Mexicorn Noodle Casserole. The first step was to cook the noodles until they were just tender, then drain them and set them aside. As they cooled, I whipped up a quick sauce using butter, flour, milk, and a blend of spices. The smell of the spices filled the kitchen, and I knew this casserole was going to be something special.

Next, I mixed the cooked noodles with the sauce, along with a can of Mexicorn – a delicious combination of corn, peppers, and spices. I topped it all off with a generous amount of shredded cheese, then popped the casserole into the oven to bake.

As the casserole cooked, the aroma wafted through the house, drawing my family into the kitchen with eager anticipation. When the timer finally dinged, I pulled the casserole out of the oven and set it on the table, a golden and bubbly masterpiece.

We all gathered around the table, eager to dig in. As we took our first bites, the flavors exploded in our mouths – the creamy sauce, the tender noodles, the sweet corn, and the gooey cheese all melded together in a symphony of taste. The Mexicorn Noodle Casserole was a hit, and I felt a swell of pride knowing that I had created something so delicious.

Over the years, I have made this casserole countless times, each time tweaking the recipe just a bit to make it my own. But no matter how many times I make it, the Mexicorn Noodle Casserole always brings back that same feeling of excitement and joy that I felt the first time I saw the recipe.

And as I sit here now, savoring a steaming plate of casserole on this chilly autumn day, I can't help but feel grateful for all the recipes I have collected over the years. Each one is a piece of history, a story waiting to be told, and a delicious meal waiting to be shared.