Beef & Corn Noodle Casserole

On one of my first nights home from the hospital after the birth of my 7th baby, a ward member from church made this casserole and brought it to us for dinner. It was so tasty and yet so simple, the very next day I called her to beg shamelessly for the recipe, and she so very kindly shared it with me.

Beef & Corn Noodle Casserole

12 oz. pkg. egg noodles
1 lb. ground beef
1 small onion, chopped
1 (1 lb.) pkg. frozen corn or 2 (15 oz.) cans corn, drained
2 (10 3/4 oz.) cans reduced fat cream of mushroom soup
1 (8 oz.) can sliced mushrooms, drained (opt.)
1 cup fat free plain yogurt 'or' sour cream
1 tsp. salt
1/4 tsp garlic powder
2 cups shredded cheddar cheese (opt.)
4 to 5 cups cubed day old bread (sourdough is my favorite)
1/4 cup melted butter

Cook the egg noodles according to package directions. Drain and set aside. In a large pot, brown the beef. Drain. Add the onions and cook until translucent. Reduce the heat to medium and add the corn, soups, mushrooms, yogurt, salt and garlic. Heat and stir to mix. Add the cooked egg noodles and the cheese if you are using it, and stir to mix well. Pour mixture into a greased 15x10-inch baking dish. In a large bowl, toss the bread cubes and melted butter together until evenly coated. (You can sprinkle a little garlic salt over the bread cubes if you want a little extra garlicky flavor). Spread the bread cubes over top of the casserole. Bake @ 350* F uncovered for 35-45 minutes, until heated through and the bread cubes are golden brown on top.
Makes about 10-12 servings.