Rating: 4 stars
21 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

This casserole is very filling and a favorite with my family.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook shell pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain.

  • Heat an oven-safe Dutch oven over medium-high heat. Cook and stir beef with the onion soup mix in the pot until browned and crumbly, 5 to 7 minutes. Stir tomato sauce, whole kernel corn, and cream-style corn into the beef; add drained shell pasta and stir.

  • Transfer Dutch oven to the preheated oven and bake for 23 minutes. Stir casserole, top with cheese, and continue baking until the cheese melts, about 5 minutes more.

Cook's Note:

If you do not have a dutch oven or an oven safe pot you can transfer the mixture into a 13 x9-inch baking dish.

Nutrition Facts

609 calories; protein 31.4g; carbohydrates 85.3g; fat 18.2g; cholesterol 67.1mg; sodium 1285.1mg. Full Nutrition
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