Cooking this for my kids now takes me way way back to when my mum made us American casserole when I was a kid. She got the recipe from her Argentinian friend Maria.
- 500g beef mince
- 125g cooked pasta – Shells, Penne, Macaroni – doesn’t matter which
- 3 Bacon rashers
- 1 large onion finely diced
- ½ cup diced capsicum (red or green pepper)
- ½ cup grated cheese
- 1 tin corn kernels (400g tin)
- 1 tin condensed Tomato soup
- Put pasta onto boil, and in a little oil gently fry the diced bacon (don’t forget to use the kitchen scissors for this, much easier than the knife).
- Remove the bacon to the side (onto paper towel to drain the excess oil) and then fry the onions until soft and add the mince.
- Once cooked and the pasta has been drained, chop up the capsicum and get the casserole dish ready for the layers.
- st layer pasta, 2nd layer onion and mince, 3rd layer bacon, capsicum and corn, 4th layer cheese, and lastly pour the tomato soup all over the top and fork it through. By this mum means using a fork, plunge it into the dish and wiggle it gently allowing the soup to permeate through the dish.
- Bake in oven at 180C for 40 minutes.