Beef Stroganoff - cooking recipe

Ingredients

1 (15 oz.) can golden corn, drained
16 oz. pkg. egg noodles
2 lb. ground meat
10.5 oz. can cream of mushroom soup
1 (10.2 oz.) cream of celery soup
1 (10.2 oz.) cream of onion soup
1 (16 oz.) carton sour cream
2 c. grated cheese
8 to 10 slices bread, cut into 4 squares (each slice making about 32 to 40 squares)
1 c. melted butter

Preparation

Cook ground meat in skillet until done.
Drain; set aside. Boil noodles until desired fluffyness; drain.
Set aside. Combine cream of mushroom soup, cream of celery soup, cream of onion soup (optional), sour cream and grated cheese in a large pot; heat to boiling.
Add drained ground meat and noodles; stir to keep from sticking.
Pour into large square baking pan.
Arrange bread pieces on top of mixture in baking pan; pour melted butter over top of bread. Bake until bread is toasted.
Let cool and serve. Yield: 10 to 12 servings.