Ingredients:

  • 1.5 lbs Lean Ground Beef (85/15 ratio)
  • 1 large Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 cup Frozen Sweet Corn
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 12 oz Wide Egg Noodles
  • 21 oz Condensed Cream of Mushroom Soup (two 10.5 oz cans)
  • 0.75 cup Whole Milk
  • 0.5 cup Sour Cream
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 0.5 cup Panko breadcrumbs
  • 1 tsp Smoked Paprika

Instructions:

  1. Bring a large pot of salted water to a boil and cook the 12 oz wide egg noodles for exactly 7 minutes. Note: They should still have a firm bite in the center. Drain and set aside, but do not rinse.
  2. In a large skillet over medium high heat, brown the 1.5 lbs lean ground beef with the diced yellow onion. Cook until the beef is deeply browned and the onions are translucent. Drain the excess fat, leaving about a tablespoon in the pan.
  3. Add the 2 cloves of minced garlic and 1 tsp smoked paprika to the beef. Sauté for 60 seconds until the aroma of toasted garlic fills the room. This blooms the spice, intensifying the smoky flavor of the Savior Casserole 2.
  4. In a large mixing bowl, whisk together the 21 oz cream of mushroom soup, 0.75 cup whole milk, and 0.5 cup sour cream. Stir in the 1 tsp kosher salt and 0.5 tsp cracked black pepper until the mixture is velvety.
  5. Fold the cooked noodles, the beef mixture, and the 1 cup frozen sweet corn into the creamy sauce. Add 1 cup of the shredded sharp cheddar and toss until every noodle is fully coated.
  6. Transfer the mixture into a greased 9x13 inch baking dish, spreading it into an even layer. Check that the corn is evenly distributed throughout.
  7. Sprinkle the remaining 1 cup of cheddar cheese over the top, followed by the 0.5 cup panko breadcrumbs.
  8. Bake at 180°C (350°F) for 30 minutes. Wait until the edges are vigorously bubbling and the panko is golden brown. Let it rest for 5 minutes before serving to let the sauce set.