Pour canned creamed corn over raw crumbled ground beef, combined with 3 ingredients,

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish with cooking spray or a thin swipe of oil.

Crumble the raw ground beef evenly into the bottom of the glass baking dish, breaking it up with your fingers into small pieces so it cooks evenly. Spread it out in a fairly even layer, but don’t pack it down.

Sprinkle the salt and, if using, the black pepper evenly over the raw crumbled ground beef.

In a medium bowl, stir together the creamed corn and sour cream until well combined. This creates a simple, creamy sauce.

Pour the creamed corn and sour cream mixture evenly over the raw crumbled ground beef in the glass baking dish, making sure to cover the beef as much as possible. This should look like a thick, creamy layer over the meat.

Sprinkle the shredded cheddar cheese evenly over the top of the creamed corn layer.

Cover the glass baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes to allow the beef to cook through gently under the creamy corn layer.

After 30 minutes, carefully remove the foil (watch for steam) and continue baking uncovered for another 15–20 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and lightly golden.

Check that the ground beef is fully cooked by inserting a spoon into the center and making sure there are no pink pieces; the beef should be browned and the juices should run clear. If needed, return to the oven for an additional 5–10 minutes.

Let the casserole rest for 5–10 minutes before serving so it can set slightly and cool down. Scoop into bowls or onto plates and serve warm.

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