Thursday, January 27, 2011

Recipe #88: Noodles Corn and Boogers (Hamburger)

As I type this blog, it's 7:30 in the morning and I'm eating breakfast.  What is breakfast today?  A nice cinnamon pastry flavored coffee, and leftover NC&B.  Yep, here's the fourth of my favorite 4 Dichtl family recipes:  Noodles Corn & Boogers.  It's ridiculously easy to make, cheap, and filling.  Oh, and it tastes good (that is, if you liked canned creamed corn).

(Note:  the other 3 Dichtl family recipes are spaghetti pie, tuna soup burgers, and Laramie loaf.  It's funny- I've realized anyone who hasn't tried any of these recipes gives me weird looks when I mention them because of their strange, misleading names...)

ANYWAYS, back to NC&B.  You can brown the meat any way you like with whatever seasonings; I'll just type out the recipe how I did it last.


1-1.25lbs ground beef
1 package egg noodles
2 cans creamed corn
Salt, pepper, garlic, etc to taste


Ground beef in a skillet on the stove.  This is your chance to add most of the seasonings.  I ground it with garlic powder, onion powder, black pepper, and just a little bit of Worcestershire sauce.

Meanwhile, cook the egg noodles according to package directions.  Preheat oven to 350 degrees.

When beef and noodles are complete, take a 9x13 casserole dish (lightly greased), and distribute half the noodles on the bottom of the dish.  Then, add half the beef.  Next, add one whole can of the corn, distributing evenly.  If you want, add some black pepper on top.  Repeat these three layers with the rest of the ingredients- noodles, then beef, then corn.

Bake in the oven for about 20 minutes.



  1. Smelled good and looked good when I dropped by yesterday. I'm sure it was better than the unseasoned stuffed peppers that I consumed for dinner.

  2. As a general comment. I like the new look. You shoop'd your kitchen! =D