There is something especially comforting about a simple Amish-style casserole, and this oven baked beef and corn bake is the kind of supper that reminds me how good plain cooking can be. With just a handful of pantry and refrigerator staples, you can layer everything right over raw ground beef and let the oven do the work. It is hearty, thrifty, and satisfying, with that old-fashioned blend of beef, sweet corn, and creamy goodness that has long had a place on Midwestern tables.
This bake is mighty good served with buttered egg noodles, mashed potatoes, or a pan of warm biscuits to catch every bit of the creamy sauce. For something fresh alongside all that rich comfort, a simple cucumber salad, green beans, or sliced tomatoes fit right in. If you are feeding a hungry family, a bowl of applesauce on the side gives the meal that familiar country-supper feel.
Oven Baked 4-Ingredient Amish Beef and Corn Bake
Servings: 6
Ingredients
1 1/2 pounds ground beef
2 cans (14.75 ounces each) cream style corn
1 cup shredded cheddar cheese
1/2 cup milk
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the raw ground beef evenly in the bottom of the prepared baking dish, pressing it out into an even layer.
3. Pour the cream style corn evenly over the beef, then drizzle the milk across the top.
4. Sprinkle the shredded cheddar cheese all over the top.
5. Bake uncovered for 45 to 55 minutes, or until the beef is cooked through and the top is hot and bubbly with lightly browned edges.
6. Let the bake rest for 5 to 10 minutes before spooning it onto plates and serving.
Variations & Tips
Add onion: If you do not mind stretching past the four-ingredient version, a small finely chopped onion mixed into the beef gives the bake a little more savor and old-fashioned casserole flavor.
Cheese choice: Mild or sharp cheddar both work nicely here. Monterey Jack can be used for a softer melt, but cheddar gives the dish that familiar country casserole taste.
Drain if needed: If your ground beef is especially fatty, you can brown it first and drain it before assembling. The traditional shortcut is to bake it raw under the corn mixture, but a quick pre-brown can make the casserole a little less greasy.
Make it a full meal: This is a fine dish for busy evenings because it holds well on the table and reheats nicely the next day. Leftovers can be warmed in the oven or microwave and served over toast, potatoes, or buttered noodles.