Beef and Corn Casserole

Heat your oven to 350°F and grease a 13x9-inch baking dish.

Melt butter in a large cast iron skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until nicely browned.

Add the diced onion to the beef and cook for another 3-4 minutes until softened. Drain off excess fat if needed.

Stir in the canned tomatoes with their juice and the uncooked noodles. Add a splash of water if things look too dry. Let this simmer for 8-10 minutes until the noodles are tender, stirring occasionally. (The noodles will absorb the tomato juices as they cook — brilliant way to build flavor)

Fold in the corn and sliced olives, then transfer everything to your prepared baking dish.

Top with the grated cheese and bake for 40 minutes until bubbly and golden on top.

Let it rest for 5 minutes before serving — this feeds a proper crowd.