Creamy Hamburger Pasta Bake

This Creamy Hamburger Pasta Bake combines the classic flavors of a hearty hamburger with the comforting texture of pasta, enhanced by the richness of cream of mushroom soup and cheese. The addition of frozen corn and canned beans brings a delightful sweetness and texture, making this dish not only filling but also appealing for the whole family. It's a one-pot meal that balances traditional comfort food with a creative twist, perfect for a busy weeknight dinner.

Ingredients:

• 8 ounces pasta (elbow or penne)
• 1 pound ground beef
• 1 cup frozen corn
• 1 can (15 oz) canned beans (black or kidney), drained and rinsed
• 2 cups beef broth
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheese (cheddar or a blend)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
3. In the same pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
4. Add the frozen corn and canned beans to the pot with the beef, stirring to combine.
5. Stir in the beef broth, cream of mushroom soup, garlic powder, onion powder, Italian seasoning, salt, and pepper. Bring to a simmer.
6. Add the cooked pasta back into the pot and mix until everything is well combined.
7. Transfer the mixture to a greased baking dish. Top with shredded cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Let it cool for a few minutes before serving.