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

You can easily adjust this casserole to fit your family’s tastes while keeping the same easy method of pouring canned creamed corn over raw crumbled ground beef in a glass baking dish.

For a little extra flavor, stir 1 teaspoon of garlic powder or onion powder into the creamed corn and sour cream mixture before pouring it over the beef. If you like some heat, add a pinch of red pepper flakes or a few dashes of hot sauce. You can swap the cheddar for Colby Jack, Monterey Jack, or a Mexican blend cheese.

For a slightly lighter version, use leaner ground beef and light sour cream, but keep an eye on baking time since very lean beef can dry out; covering with foil for most of the bake helps keep everything moist. To bulk it up, you can scatter 1–2 cups of frozen mixed vegetables or corn kernels over the raw beef before pouring on the creamed corn layer.

If you need to prep ahead, assemble the dish up to the point of adding cheese, cover, and refrigerate for up to 24 hours; add 5–10 minutes to the covered baking time if starting from cold.

For food safety, always start with fresh, refrigerated ground beef, keep it chilled until you’re ready to assemble, and wash your hands and any surfaces or utensils that touch the raw meat. Make sure the casserole bakes until the beef is fully cooked (an internal temperature of 160°F/71°C in the center if you want to check with a thermometer) and refrigerate leftovers within 2 hours; reheat thoroughly before eating.