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Simple Southern Hamburger and Noodle Casserole Recipe

Updated on April 13, 2008

Are you looking for a simple, hearty recipe that will bring a smile to the faces of the finicky eaters in your home. This easy recipe has been a staple in southern homes for years. It's something you can easily pull together any night of the week with ingredients that you probably have in your pantry and freezer. It's certainly not gourmet fare, but it's simple, delicious, and a great example of down-home Southern cuisine.

Southern Hamburger and Noodle Casserole Recipe


  • 1 package of noodles (6 ounces, your favorite shape)
  • 2 pounds ground round or ground sirloin
  • 1 large onion
  • 1 can of whole kernel corn
  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • 1 cup of sour cream (regular or reduced fat; do not use fat free)
  • 1 small jar of pimiento peppers
  • Salt and pepper to taste
  • Paprika
  • 1/2 of a sleeve of Ritz or Townhouse crackers

Preparation Instructions

Preheat the oven to 350 degrees. Cook the noodles according to package directions. Drain. Peel and dice the onion. Please the ground meat and onion in a large skillet and cook until meat is brown and onion is tender. Drain and place the meat in a 10 X 13 casserole dish. Drain the corn and place it in the casserole dish. Add the cream of mushroom soup, chicken soup, sour cream, and pimiento peppers to the baking dish. Sprinkle with salt and pepper and stir until all ingredients are well combined. Gently fold in the noodles. Crush the crackers until they resemble fine crumbs and sprinkle over the top of the mixture. Sprinkle paprika on top of the crackers. Bake for 45 minutes or until hot and bubbly.

Serving Suggestion

Try serving this casserole with a green salad, a serving of green beans, and a piece of crusty French bread or a freshly baked corn muffin. Add a glass of sweet tea, and you'll have an opportunity to enjoy a perfect southern home cooked meal.


Submit a Comment

  • profile image

    Karen Dodge 8 years ago

    Growing up in North Little Rock, my mom called this 'Sue Crawford's Casserole' because she gave mom the recipe. It became a family favorite. As an adult I continue to make it but I substitute the fat free versions of the soups and the sour cream. I also use the yolk free noodles and skip the crumbs on top. It's still good, just not as rich.

  • Karen Ellis profile image

    Karen Ellis 9 years ago from Central Oregon

    I love trying and concocting new recipes, will try this one next week. I may exchange the pimentos for red and yellow bell peppers. I can't ever leave a recipe alone.


  • Eileen Hughes profile image

    Eileen Hughes 9 years ago from Northam Western Australia

    Sounds yummy will have to try this. I like easy meals. As I spend too much time on computer in here at hub pages.