Tasty Mince and Pasta Casserole

At this busy time of year it never hurts to have a delicious casserole stogged away in the freezer just waiting to be pulled out when you need a quick meal and you don't have a lot of time to prepare one.



It's also handy to have a little something tucked away for when that unexpected company drops in! Something delicious that will have them thinking you are just the greatest cook ever! (And we all know you are anyways!)



This delicious casserole fits the bill on both counts, and not only that . . .



But it is also great when you have a whole houseful of people that are hungry and wanting something that is deliciously filling and scrummy to eat.



A tasty casserole that, broken in half gives you one for on the day and another waiting in the freezer, or that cooked altogether feeds a good dozen people.



Hearty and delicious, with tomatoes, corn, minced beef, cheese . . . All you need to make your meal complete is a tasty tossed salad, some garlic bread and a killer dessert!



Everyone will be stuffed to the eyeballs and happy, happy, HAPPY! (Even my so called "Pasta Hating" husband loves this one!)



*Tasty Mince and Pasta Casserole*
Makes 2 casseroles, each serving 4 to 6
Printable Recipe

This is a delicious casserole chock full of lovely flavours . . . tomatoes, corn, olives, beef mince . . . cheese. You can have one on the day and then another one sitting in the freezer just waiting for a day when you need a quick meal on the run!

1 large onoin, peeled and finely chopped
1 green pepper, trimmed and finely chopped
3 cloves of garlic, peeled and finely minced
small amount of olive oil
2 pounds extra lean minced beef
2 tsp mild chili powder (or to taste)
dash Worcestershire sauce
fine sea salt and freshly ground black pepper to taste
1 (400g) tin of chopped plum tomatoes
1 (419g) tin of cream style corn
4 fluid ounces of marinara sauce
3 1/2 ounces ripe olives, drained and cut in half
8 ounces dried pasta, cooked
1/2 tsp dried oregano
Strong Cheddar Cheese

Heat the oil in a large saucepan. Add the onion, green pepper and mince. Cook, stirring until the beef is browned and the vegetables are tender. Add the chili powder, Worcestershire sauce and season to taste with salt and pepper. Stir in the tomatoes, corn, marinara sauce, olives, oregano and pasta. Taste and adjust seasoning as required. Divide amongst two 9 inch square glass casserole dishes. Cover each with cheddar cheese. Wrap one tightly in cling film and place in the freezer.

Preheat the oven to 180*C/350*F/ gas mark 4. Bake the casserole for 45 minutes or so, until heated through and golden brown.

To bake the frozen one, allow to thaw overnight in the refrigerator and remove from the fridge about an hour before baking.

Alternately you can bake the whole thing in a 9 by 13 inch casserole dish to feed more people. This is a great dish for a pot luck supper or for when you have a whole house full of people to feed!