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HAMBURGER CORN BAKE 
3 oz. med. noodles
1 lb. ground beef
1/2 c. onion, chopped
1 (10 3/4 oz.) can cream of chicken or mushroom soup
1 (8 3/4 oz.) can whole kernel corn, drained
1 c. sour cream
1/4 c. milk
2 tbsp. pimento, chopped
1/2 tsp. salt
Dash of pepper
1 c. soft bread crumbs
1 tbsp. butter, melted

Cook noodles according to package directions; drain. In a large skillet, cook beef and onion until meat is browned and onion is tender. Drain fat. Stir in soup, corn, sour cream, milk, pimento, salt and pepper; mix well. Stir in cooked noodles. Turn into 1 1/2 quart casserole. Toss bread crumbs with melted butter; sprinkle on top of casserole. Bake, uncovered, at 350 degrees about 50 minutes or until heated through. Makes 4 to 5 servings.
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