Corny Pasta and Beef Casserole

• 1 pound ground beef, lean
• 1 large onions chopped
• 1 clove garlic minced
• 10 3/4 ounces soup, tomato condensed
• 1 1/2 cups water
• 8 ounces pasta elbow macaroni, uncooked
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 18 teaspoon cayenne pepper
• 15 1/4 ounces corn cream-style
• 1/2 cup cheddar cheese low-fat, shredded

1. Preheat oven to 350F (180C).
2. In a large skillet, cook ground beef, onion, and garlic over medium-high heat, stirring frequently, until beef is browned, about 5 minutes.
3. Drain off excess fat.
4. Stir in tomato soup, water, macaroni, salt, pepper, and cayenne pepper.
5. Bring to a boil, stirring frequently.
6. Reduce heat to low, partially cover, and simmer until macaroni is barely tender, 6 to 8 minutes.
7. Stir in cream-style corn.
8. Pour into a lightly greased 1.5-quart casserole and cover tightly.
9. Bake 15 minutes.
10. Remove cover and sprinkle cheddar cheese evenly over the top.
11. Bake uncovered for 15 minutes more or until casserole is bubbling and cheese is melted.

ground beef, onions, garlic, soup, water, pasta elbow macaroni, salt, black pepper, cayenne pepper, corn cream, cheddar cheese

Taken from recipeland.com/recipe/v/corny-pasta-beef-casserole-40545 (may not work)