Ingredients for Autumn Casserole
- 1 pound elbow macaroni
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1/4 teaspoon salt
- Dry Mustard
- 1/4 teaspoon black pepper
- Cream Style Corn
- 1 (24 ounce) jar tomato sauce
- Tomato Soup
- 1 cup shredded cheddar cheese
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
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How to Make Autumn Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 pound of elbow macaroni according to package directions until al dente. Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 1 green bell pepper, chopped. Cook until softened, about 5-7 minutes.
- Add 1 pound of ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add 1 (15 ounce) can of whole kernel corn (drained), 1 (24 ounce) jar of tomato sauce, 1 (10.75 ounce) can of condensed cream of mushroom soup, and the cooked noodles. Stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle 1 cup of shredded cheddar cheese over the top.
- Bake for 45 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
57g
Fat
74g
Carbs
23g
