Recipe is from Stacey Mengis.
1 1/2 lbs. ground sirloin
1 large bell pepper, chopped
1 large yellow onion, chopped
1 (10 3/4-oz.) can cream of chicken and mushroom soup
1 (8-oz.) carton of sour cream
1 (15 1/4-oz.) can whole-kernel corn, drained
1 (4-oz.) jar diced pimento, undrained
Salt and black pepper, to taste
About three-fourths of a 12-oz. pkg. of extra-wide egg noodles, cooked
1. Brown ground sirloin, bell pepper and yellow onion until beef is thoroughly cooked. Drain. Add soup, sour cream, corn, pimento, salt and black pepper and mix well. Add egg noodles gently.
2. Pour into ungreased (3-quart) casserole dish and bake, uncovered, at 350 degrees until bubbly, about 20 to 30 minutes.