Casserole. It’s comfort food, really. Satisfying and best served with a heaping dose of melted cheese on a chilly afternoon. Oh, and they taste even better reheated as leftovers.
See? Even Max loves this family recipe!
I’m not entirely sure where this recipe originated from, although I know the first time I had this dish, it was in my sister’s home. She was still in college and my parents and I had come over to visit. She wanted to impress us all with her cooking abilities and so she chose to bake a simple casserole.
I have no idea if she found the recipe in a magazine or if she completely made this up because let’s face it, she was a typical college kid who couldn’t afford expensive cuts of meat to dazzle her family with on a surprise visit. I really don’t care how she stumbled across it; this casserole is hands down, one of the best comfort foods I know of.
It reminds me of home, it tastes fantastic and it’s literally one of the simplest recipes I’ve ever tried.
So if it’s a chilly, breezy winter day, throw a dish of Mrs. Thomas together. You won’t regret it.
- 1 pound of ground beef
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 2 1/2 cups frozen corn
- 1 1/2 tbsp. minced garlic
- 2 tbsp. minced onion
- 16 ounce container of sour cream
- 1 pound of rotini pasta, cooked and drained
- 2-3 cups of mozzarella cheese
- Cook rotini pasta according to package directions. In a large skillet, cook ground beef and drain
- Mix cooked ground beef, both soups, corn, minced garlic, minced onion, sour cream and cooked pasta together in large bowl. In a large casserole dish, evenly spread out the pasta mixture. Bake at 375 degrees Fahrenheit for 35 minutes, uncovered
- Sprinkle a cup of cheese evenly and mix into casserole. Top with remaining cheese and bake for another 10-15 minutes until hot and bubbly. Serve immediately