#2,811: (GF) Beef and Corn Noodle Bake

This recipe had the one ingredient in it that my boys (big boy and little boy) do not particularly enjoy...corn (although they hate peas way more).  I however, could eat corn probably every day and not get tired of it.  Even as I look at the photo above, I can barely see the corn and I used way less in the recipe because I knew they'd complain.  But the little one (6 yrs) saw one piece on his plate and immediately scowled.  The big one (41 yrs) managed to pick every little kernel out.  I swear if he just would have eaten it all mixed up he wouldn't have even tasted it.

Regardless  the girls and I loved this dish and were happy to go back for seconds (one of us may have gone back for thirds, but I won't rat anyone out!).  I made these with gluten free noodles and no one in the group could tell the difference.  I also wanted to give them more veggies (heck I was pushing my luck with the corn anyways!), so I added half a can of petite diced tomatoes, and then pureed the second half and threw that in there as well.  Mmmm....I might have to make this again this week!

2 pounds ground beef (I only used 1 lb. 2 lb seemed like a lot!) 

1 cup chopped onion

12 oz. can kernel corn, drained

20 – 24 oz. tomato soup – this can be creamy tomato soup that is gluten free or gluten free condensed tomato soup (I used a 14 oz can and then added another can of water)

1 Tbsp. ketchup

salt and pepper to taste

2 cups cooked gluten free noodles (I used Tinkyada shells)

1 1/4 cups grated cheddar cheese
I also added: minced garlic, Italian seasoning, and dried basil.  

  

Brown the ground beef until no longer pink, adding the onion about halfway through cooking time. Put cooked meat mixture, corn, soup, ketchup, and seasoning in a bowl and mix.

Cook noodles (al dente). Drain. Mix into the other ingredients. Pour casserole into a baking dish and sprinkle cheese on top. Bake at 350° for 30 minutes, covered. Uncover for the last 10 minutes of cooking.