5 from 4 votes
Ground Beef and Corn Casserole
An easy, cozy ground beef casserole with corn, bacon, squash, and noodles in a zesty tomato sauce with plenty of melty cheddar cheese on top!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
6
people
Calories:
620 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 12 ounces egg noodle dry, or elbow macaroni or medium shell pasta
- 4 lices Bacon chopped
- 1 lb. ground beef
- 1 onion diced, medium
- 1 cup zucchini diced or yellow squash
- 2 cloves garlic minced or pressed
- 1 cup corn fresh, frozen, or canned
- 1 (15 ounce) tomato sauce canned
- 1 (14.5 ounce) diced tomato not drained, can, petite diced
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- ¼ teaspoon oregano dried
- ¼ teaspoon cumin ground
- Pinch cayenne pepper or more to taste
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 2 cups cheddar cheese grated
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.
- Cook noodles in a large pot of salted boiling water for about 1 minute less than al dente, according to package instructions. Drain.
- While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 1 tablespoon of the drippings in the pan. Add the ground beef and cook for 3 minutes (the meat doesn’t need to be completely cooked through at this point). Add the onion, zucchini or squash, and garlic; cook until the vegetables are soft, about 5-7 more minutes.
- Stir in the corn, tomato sauce, diced tomatoes, tomato paste, brown sugar, chili powder, oregano, cumin, cayenne, 1 teaspoon of kosher salt and ¼ teaspoon pepper. Taste and adjust seasonings, if necessary.
- Add the cooked, drained noodles and the cooked bacon to the beef mixture; toss to combine. Transfer to the prepared baking dish; top with shredded cheese.
- Bake, uncovered, until the casserole is hot and bubbly, about 15-20 minutes.
- Garnish with fresh parsley or green onion.
Cup of Yum
Notes
- Adjust the seasoning to suit your taste preferences. For instance, you might like to add an extra teaspoon of brown sugar for a slightly sweeter tomato sauce, increase the cayenne to make it spicy, or use a bit more chili powder for a zestier flavor.
- Boil the pasta in well-salted water. This is your opportunity to really season the noodles.
- Cook the pasta for 1 minute less than al dente. The noodles will continue to cook in the oven, so you want to slightly under-boil them so that they don’t become mushy after baking.
- Garnish the casserole with fresh herbs (such as parsley, thyme, basil, or oregano) for a bright, fresh touch. Sliced green onions are also good!
Nutrition Information
Serving
1/6 of the casserole
Calories
620kcal
(31%)
Carbohydrates
60g
(20%)
Protein
38g
(76%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.3g
(15%)
Cholesterol
142mg
(47%)
Sodium
860mg
(36%)
Potassium
1043mg
(22%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1120IU
(22%)
Vitamin C
18mg
(20%)
Calcium
342mg
(34%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 620
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 620kcal | 31% |
| Carbohydrates | 60g | 20% |
| Protein | 38g | 76% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 142mg | 47% |
| Sodium | 860mg | 36% |
| Potassium | 1043mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 18mg | 20% |
| Calcium | 342mg | 34% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.