This is a definite family favourite that has been rejuvenated of late... absolutely delicious and so easy.


  • 1 Tablespoon Oil

  • 1 Brown Onion, finely diced

  • 500g Beef Mince

  • 1/2 Red Capsicum, diced

  • 1/2 Green Capsicum, diced

  • 3 Tablespoons Tomato Paste

  • 1/2 Cup Water

  • Salt and Pepper to season

  • 1 Tablespoon Worcestershire Sauce

  • 250g Pasta Spirals

  • 420g Tin Cream of Mushroom Soup

  • 310g Tinned Corn Kernels, drained


  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    Heat oil in frying pan, add onion and cook until tender.

  • 3.

    Add mince and cook until browned.

  • 4.

    Add capsicum and cook until fragrant.

  • 5.

    Add tomato paste, water and worcestershire sauce. Stir through well, reduce heat and simmer until cooked through and reduced, about 5 minutes.

  • 6.

    Boil pasta until al dente, about 10 minutes, drain.

  • 7.

    Combine pasta, mushroom soup and corn kernels in a bowl, mix well.

  • 8.

    Layer pasta mixture and mince mixture in a casserole dish, finishing with a mince layer.

  • 9.

    Cover casserole with a lid, or alfoil, and bake for 45 minutes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 803kj
  • Fat Total 36g
  • Saturated Fat 11g
  • Protein 35g
  • Carbohydrate 82g
  • Sugar 9g
  • Sodium 1120mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Corn Chips make the perfect accompaniment to this dish, yum yum.

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