Corny Pasta & Beef Casserole
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 10 ¾ | ounces |
tomato soup
condensed |
|
| 1 ½ | cups |
water
|
|
| 8 | ounces |
pasta
elbow macaroni, uncooked |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 15 ¼ | ounces |
corn
cream-style |
|
| ½ | cup |
cheddar cheese
low-fat, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 310.7 | ml/g |
tomato soup
condensed |
|
| 355 | ml |
water
|
|
| 231.2 | ml/g |
pasta
elbow macaroni, uncooked |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 440.7 | ml/g |
corn
cream-style |
|
| 118 | ml |
cheddar cheese
low-fat, shredded |
|
Directions
Preheat oven to 350℉ (180℃).
In a large skillet, cook ground beef, onion, and garlic over medium-high heat, stirring frequently, until beef is browned, about 5 minutes.
Drain off excess fat.
Stir in tomato soup, water, macaroni, salt, pepper, and cayenne pepper.
Bring to a boil, stirring frequently.
Reduce heat to low, partially cover, and simmer until macaroni is barely tender, 6 to 8 minutes.
Stir in cream-style corn.
Pour into a lightly greased 1.5-quart casserole and cover tightly.
Bake 15 minutes.
Remove cover and sprinkle cheddar cheese evenly over the top.
Bake uncovered for 15 minutes more or until casserole is bubbling and cheese is melted.
