Ingredients
- 1 lb (450 g) ground beef
- 2 cups corn kernels, fresh, frozen, or canned and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- 2 cups shredded cheddar cheese, divided
- ½ cup milk
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 1 tbsp olive oil, if needed
- Fresh parsley, optional for garnish
Instructions
- Preheat the oven to 375°F / 190°C and lightly grease a medium baking dish.
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.
- Add the diced onion and garlic. Cook for about 3–4 minutes, until the onion softens.
- Drain excess fat from the skillet.
- Add the corn, sour cream, cream of mushroom soup, milk, paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix well.
- Stir in 1 cup of shredded cheddar cheese and cook for another 1–2 minutes until everything is creamy and well combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining 1 cup cheddar cheese generously over the top.
- Bake uncovered for 20–25 minutes, until hot and bubbly and the cheese is melted.
- For a more golden top, broil for 2–3 minutes at the end.
- Let the casserole rest for 5 minutes, then garnish with parsley and serve warm.
Tip: For an even richer version, add ½ cup cream cheese to the beef mixture before baking.