Ingredients
Scale
- 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, then drain.
- While the pasta cooks, preheat the oven to 375°F. Prepare a 9×13 casserole dish with non-stick cooking spray and set it aside.
- In a large skillet over medium-high heat, combine the ground beef and diced onion. Brown the beef, breaking it into crumbles until no longer pink. Drain excess grease and season with Montreal steak seasoning.
- To the cooked meat, add drained corn, cream of chicken and mushroom soups, and evaporated milk. Stir to combine, then mix in the noodles and half of the cheese. Transfer the meat mixture into the prepared casserole dish.
- Top with the remaining cheese.
- In a small bowl, mix panko bread crumbs with melted butter and sprinkle the mixture over the casserole.
- Bake in the preheated oven for 25-30 minutes or until it's hot and bubbly, and the top is golden brown.
- Once removed from the oven, let it sit loosely covered for 10 minutes. Garnish with minced parsley or sliced green onions before serving.
Notes
Substitute different cheeses for a unique flavor twist.
For extra crunch, toast the panko breadcrumbs before adding them on top.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.