1 lb. ground beef, browned with onion, salt & pepper
1 (8 oz.) pkg. creamed cheese
3/4 c. milk
1 (12 oz.) pkg. egg noodles, boiled
1 can cream of mushroom soup
1 can Mexicorn
1/4 c. chopped pimentos

Add cream cheese and milk to ground beef until smooth. In large bowl combine all ingredients. Separate into 2 (1 1/2 quart) casseroles - one for oven and one for freezer. Bake at 350 degrees for 45 minutes, thawed. Bake at 350 degrees for 1 1/2 hours. Frozen. Check periodically after 1 hour.