Instructions
Baked version for Amish dairy casserole:
Preheat oven to 350.
Brown the ground beef and add the diced onion at the last few minutes of browning. Cook until the diced onions are soft, then remove from heat and drain the grease if needed.
Cook pasta according to package directions and then drain, reserving 1/4 cup pasta water.
In a medium sized bowl, mix the cream of mushroom and softened cream cheese (some lumps may remain but should bake into the casserole). Add the canned corn, salt, pepper, beef mixture and cooked pasta with 1/4 cup reserved pasta water (1/4 cup milk can also be used instead of pasta water) mix well and transfer to a 9 by 13 inch greased baking dish and then top with shredded cheese (optional).
Bake in the preheated oven for 30 minutes or until heated through and cheese has melted. Cool slightly and enjoy!
Crockpot version for Amish Dairy casserole.
Brown the ground beef, then add the diced onion at the last few minutes of browning. Cook until the diced onions are soft, then remove from heat and drain the grease if needed.
Dump the beef mixture into a 2.5-4 quart crockpot, and add the cream of mushroom soup, salt, black pepper, and drained corn. Mix all together until well combined, then cube the cream cheese and place over top of the beef and corn mixture. Cook on low for two hours, then stir in the soft cream cheese. Return the lid and cook for another hour.
At the last half hour of cooking, cook the pasta according to the package directions. Drain the pasta reserving 1/4 cup of pasta water, then add the pasta and water to the beef and corn mixture in the crockpot. Stir gently to combine, then top with shredded cheese (optional) and cover. Keep on warm for 15-20 minutes until the cheese has melted, then serve and enjoy!
Notes
You can also use 1 1/2-2 cups frozen corn in this recipe.
Optional add in:
We also enjoy this dairy casserole with 4 oz. mushroom pieces added in. simply drain, then toss the mushrooms in when combining all the ingredients before cooking.
