Oven Baked 5-Ingredient Amish Beef and Corn Casserole

Oven Baked 5-Ingredient Amish Beef and Corn Casserole

This oven baked 5-ingredient Amish-style beef and corn casserole is my default dinner when I don’t know what to make. It’s pure Midwest comfort food: you crumble raw ground beef into a glass baking dish, pour canned creamed corn over the top, add just a few pantry staples, and let the oven do the work.

There’s no browning, no complicated prep, and somehow it still tastes like something your grandma might have carried into a church potluck wrapped in a dish towel.

This casserole is hearty, budget-friendly, and perfect for busy weeknights when you want real comfort food with very little effort.

Serve it in bowls with a crisp green salad, steamed green beans, warm dinner rolls, cornbread, or buttered toast for soaking up the creamy sauce.

Servings

4 servings

Ingredients

• 1 pound ground beef (80–90% lean)
• 2 cans (14.75 ounces each) creamed corn
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper (optional)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish with cooking spray or a thin layer of oil.
2. Crumble the raw ground beef evenly into the bottom of the prepared baking dish, breaking it apart into small pieces for even cooking.
3. Sprinkle the salt and black pepper evenly over the beef.
4. In a medium bowl, stir together the creamed corn and sour cream until smooth and fully combined.

5. Pour the creamed corn mixture evenly over the raw ground beef, spreading it gently so most of the meat is covered.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
8. Remove the foil carefully and continue baking uncovered for another 15–20 minutes, or until the casserole is bubbling and the cheese is melted and lightly golden.

9. Check that the ground beef is fully cooked with no pink remaining in the center.
10. Let the casserole rest for 5–10 minutes before serving so it can set slightly.
11. Scoop into bowls or onto plates and serve warm.

Variations & Tips

For more flavor, stir garlic powder, onion powder, or a pinch of red pepper flakes into the creamed corn mixture before baking.

You can swap the cheddar cheese for Colby Jack, Monterey Jack, or a Mexican blend depending on what you have on hand.

To bulk up the casserole, scatter frozen mixed vegetables or corn kernels over the raw beef before adding the creamy corn layer.

For a lighter version, use lean ground beef and light sour cream, though slightly fattier beef tends to stay juicier during baking.

This casserole can also be assembled ahead of time and refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if starting cold.

Store leftovers covered in the refrigerator for up to 4 days. Reheat thoroughly before serving.