Ingredients:

1 pound ground beef

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 can (10.5 ounces) condensed tomato soup

1 can (15 ounces) diced tomatoes, undrained

1 cup frozen corn

1 cup elbow macaroni

1 cup shredded cheddar cheese

Salt and pepper to taste

1 teaspoon Italian seasoning

1 cup water

1 tablespoon olive oil

Instructions:

Preheat Oven:

Preheat your oven to 350°F (175°C).

Cook Ground Beef:

In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

Sauté Vegetables:

Add the chopped onion, green bell pepper, and minced garlic to the skillet with the ground beef. Cook until the vegetables are softened, about 5 minutes.

Add Ingredients:

Stir in the condensed tomato soup, diced tomatoes (with their juice), frozen corn, Italian seasoning, salt, and pepper. Mix well to combine.

Add Pasta and Water:

Stir in the elbow macaroni and 1 cup of water. Bring the mixture to a simmer and cook for about 5 minutes, or until the macaroni begins to soften.

Bake the Casserole:

Transfer the beef mixture to a 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve:

Remove the casserole from the oven and let it sit for a few minutes before serving. Enjoy your delicious hamburger casserole!

Tips:

You can add other vegetables like peas, carrots, or mushrooms for extra flavor and nutrition.

For a spicier version, add a pinch of red pepper flakes or some diced jalapeños.

This casserole can be made ahead and refrigerated or frozen. Just reheat before serving.