Ingredients:

  • 1 tbsp Olive Oil
  • 5 lbs Lean Ground Beef (85/15)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Black Pepper
  • 1/4 tsp Salt
  • 1 can (10.5 oz) Cream of Mushroom Soup
  • 1/2 cup Whole Milk or Half-and-Half
  • 1/2 cup Quality Ranch Dressing
  • 1 cup Frozen Sweet Corn Kernels
  • 8 oz Medium Egg Noodles (cooked al dente)
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1/2 cup Panko Breadcrumbs
  • 2 tbsp Unsalted Butter, melted
  • 1/4 cup Grated Parmesan Cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Cook the pasta according to package directions until al dente (about 1 minute less than suggested). Drain and set aside. Lightly grease an 8x8 inch baking dish.
  2. Heat oil in a large oven-safe skillet over medium-high heat. Add ground beef, breaking it up well. Cook until fully browned. Drain off excess fat thoroughly.
  3. Reduce heat to medium. Add diced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, dried thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Turn heat to low. Stir in the Cream of Mushroom Soup, milk/half-and-half, and Ranch dressing until fully combined and smooth. Bring just to a gentle simmer.
  5. Remove skillet from heat. Stir in the cooked pasta, frozen corn, and half (1/2 cup) of the shredded Cheddar cheese until everything is evenly coated.
  6. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup Cheddar cheese evenly over the top.
  7. In a small bowl, toss the Panko breadcrumbs with the melted butter and Parmesan cheese until evenly coated. Sprinkle this mixture over the cheese layer.
  8. Bake for 30–35 minutes, or until the casserole is bubbly around the edges and the topping is deeply golden brown and crisp.
  9. Let the casserole rest for 5–10 minutes before serving to allow the sauce to set.