Ground Beef Corn Casserole Recipe

Cheesy pasta casserole in a baking dish, with a serving spoon.

Ground Beef Corn Casserole Recipe

A hearty, make-ahead friendly casserole that bakes up hot, bubbly, and ready to feed a crowd with minimal effort.

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 30

Resting time 10

Total Time 55

Servings servings

Calories 616kcal

Author Deb Clark

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.

Notes

Storage - Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Freeze up to three months.

Reheat in the oven at 350°F until warmed through for the best texture, or microwave individual portions for a quicker option.

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