1 1/2 lb. lean ground beef
1 c. chopped onion
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 (12 oz.) can whole kernel corn, drained
1 c. commercial sour cream
1/4 c. chopped pimiento
3/4 tsp. salt
1/4 tsp. pepper
1 c. cracker crumbs
3 tbsp. melted butter
15 oz. pkg. noodles, cooked and drained

Lightly brown meat in heavy skillet or Dutch oven. Add chopped onion and cook until tender, but not brown. Add corn, soup, sour cream, pimiento, salt and pepper. Stir in cooked noodles, spoon mixture into a 4 quart casserole dish. Mix cracker crumbs with melted butter and sprinkle over top. Bake at 350 degrees for 30 minutes then turn oven back and cook at a lower temperature until golden brown. Freezes well.