Creamy Corn & Macaroni Casserole

Corn & Macaroni Casserole

• 8 oz small shell macaroni
• 2 cans creamed corn — 15 oz each
• 1 green bell pepper — small dice
• 1 yellow onion — small dice
• 3 tablespoons butter
• ¾ cup whole milk
• 1 egg — lightly beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cheddar cheese — shredded
• ¼ teaspoon garlic powder
• 2 tablespoons parmesan cheese — grated

Optional Additions

• bacon (optional) — crumbled
• jalapeños (optional) — seeded, small dice
• smoked paprika (optional) — ground

1. Prepare the Oven: Preheat oven to 375°F and lightly grease a casserole dish with butter.
2. Cook the Pasta: Bring a large pot of salted water to a boil and cook shell macaroni until just al dente. Drain and set aside.8 oz shell macaroni
3. Sauté the Vegetables: Melt butter in a skillet over medium heat. Add onion and green pepper and cook 5–6 minutes until softened and fragrant.3 tbsp butter, 1 onion,1 green bell pepper
4. Mix the Casserole: In a large bowl combine creamed corn, milk, egg, salt, pepper, garlic powder, and cheddar cheese. Stir in cooked macaroni and sautéed vegetables until evenly mixed.2 cans creamed corn, ¾ cups milk, 1 egg, 1 cup cheddar, 8 oz macaroni, vegetables, ¼ tsp garlic powder, 1 tsp salt, ½ tsp black pepper.
5. Fill the Baking Dish: Pour mixture into the prepared casserole dish and sprinkle Parmesan cheese evenly over the top.2 tbsp parmesan
6. Bake: Bake uncovered 35–40 minutes until hot, lightly golden, and bubbling around the edges.
7. Rest and Serve: Let casserole stand 5–10 minutes before serving.