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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a great comfort food my Mom used to make when I was growing up. It's simple and quick, is always good for leftovers and freezes well to save for later. I usually make it ahead on a weekend and freeze it to thaw and reheat when unexpected friends drop in. Or eat one and freeze one for later. A tasty casserole for a cold day! Ingredients:
1 tablespoon olive oil |
3 garlic cloves, minced |
1 large onion, chopped |
1 green pepper, chopped |
1 lb ground beef |
1 (15 ounce) can chili (no beans) |
1 (15 1/4 ounce) can whole kernel corn, drained |
3 (8 ounce) cans tomato sauce |
2 (6 ounce) cans pitted black olives |
1 lb cheddar cheese, grated |
10 ounces shell pasta, large, cooked (do not exceed 10 oz. or it will dry out the casserole) |
salt and pepper, to taste |
Directions:
1. Saute garlic, onion and green pepper in a large skillet in a small amount of olive oil for about five minutes.
2. Add ground beef and cook until brown and crumbly. Drain.
3. Add remaining ingredients and mix well with a spatula or large spoon.
4. Fill 8 X 12 and 8 X 8 glass casserole dishes and bake at 325 degrees for one hour.
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