Ground Beef Corn Casserole Recipe
This easy casserole is perfect for busy weeknight meals!
Servings 8 servings
Calories 616kcal
Ingredients
- 16 ounce package rotini pasta cooked to al dente and drained.
- 1 pound lean ground beef
- ½ onion diced
- 15.25 ounce can whole kernel corn or fiesta corn, drained
- 10.5 ounce can of cream of chicken soup
- 10.5 ounce can of cream of mushroom soup
- 12 ounce can of evaporated milk
- 2 cups shredded cheddar cheese
- 1 tablespoon Montreal steak seasoning
- 1 cup panko bread crumbs
- 2 tablespoons butter melted
Instructions
- Cook the pasta according to package instructions, drain.
- While the pasta is cooking, preheat the oven to 375 degrees. Spray 9x13 casserole dish with non stick cooking spray. Set aside.
- Place the hamburger and onion in a large skillet over medium-high heat. Brown the ground beef, breaking into crumbles. Cook until no longer pink. Drain any grease, and season with Montreal steak seasoning.
- Add the drained corn, cream soups and evaporated milk to the cooked meat. Stir to combine. Add the noodles and half the cheese. Mix everything together. Spoon the meat mixture into the prepared casserole dish.
- Sprinkle with the remaining cheese.
- In a small bowl, combine the bread crumbs and melted butter. Sprinkle the crumb topping over the top of the casserole. Place in the preheated oven for 25-30 minutes or until hot and bubbly and the top of the casserole is golden brown.
- Remove from oven and allow to sit loosely covered for 10 minutes before serving. Garnish with minced parsley or thinly sliced green onions.
Nutrition
Calories: 616kcal | Carbohydrates: 65g | Protein: 34g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 962mg | Potassium: 630mg | Fiber: 2g | Sugar: 7g | Vitamin A: 553IU | Vitamin C: 2mg | Calcium: 357mg | Iron: 4mg