This comfort food meal is perfect for cold winter days. Beef and corn casserole was first introduced to me by my friend Tyler and she helped me figure out how to make it gluten-free because she and I both have kids that are on gluten-free diets. This freezes well and is a fairly well-balanced meal. It is also extremely kid-friendly.
Beef and Corn Casserole Recipe:
- 2 pounds ground beef
- 1 cup chopped onion
- 12 oz. can kernel corn, drained
- 20 – 24 oz. tomato soup – this can be creamy tomato soup that is gluten-free or gluten-free condensed tomato soup
- 1 Tbsp. ketchup
- salt and pepper to taste
- 2 cups cooked gluten-free noodles*
- 1 1/4 cups grated cheddar cheese
*I prefer Tinkyada pasta to the other brands of gluten-free pasta I’ve tried as I find it has a better texture and doesn’t get mushy. For this, I used Tinkyada brown rice penne.
Brown the ground beef until no longer pink, adding the onion about halfway through cooking time. Put cooked meat mixture, corn, soup, ketchup, and seasoning in a bowl and mix.
Cook noodles (al dente). Drain. Mix into the other ingredients. Put the whole thing into a large resealable freezer bag. Remove excess air and seal.
Put the grated cheese into a medium resealable freezer bag and seal. Staple it to the top of the other bag, being sure to staple above the seals on both bags. Lay flat and freeze.
On cooking day, thaw the bag, carefully remove the staples and throw staples away. Pour casserole into a baking dish and sprinkle cheese on top. Bake at 350° for 45-50 minutes, covered. Uncover for the last 10 minutes of cooking.
This recipe is part of my 10 Days of Gluten-Free Freezer Meals series. You may also be interested in following my Gluten-Free Recipes or Freezer Meals Pinterest Boards.
- 2 lbs ground beef
- 1 cup onion chopped
- 12 oz can of kernel corn drained
- 20-24 oz tomato soup
- 1 Tbsp ketchup
- 2 cups gluten-free noodles cooked
- 1 1/4 cups cheddar cheese grated
- 1 pinch salt and pepper to taste
Brown beef, adding onion about half way through
Add corn, soup, ketchup and seasoning to the beef
Cook noodles (al dente), drain and mix in with other ingredients
Put everything into a resealable bag, remove excess air, and seal
Grate cheese and seal in a bag, then staple it to the top of the other bag
Carefully remove staples and thaw ingredients
Pour casserole into an oven-safe dish and sprinkle cheese on top
Bake at 350 for 45-50 minutes, covered
Uncover for the last 10 minutes of cooking
I prefer Tinkyada past to other brands of gluten-free varieties.
E. Tyler Rowan says
Thanks for the props, Sharla! This is one of our family faves!
Can I freeze the ingredients together before cooking and then defrost raw and dump into the crockpot to cook?
I’ve never tried this one in the crock pot so I don’t know. I think as long as the noodles were pre-cooked, it would work just fine. I would suggest only adding the cheese in the last 20 minutes or so.
how long do you thaw for?