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Hillbilly Pasta Bake

(47 Votes)
1 Hr

Get ready for a good ol' country casserole that'll fill the hungriest of bellies. Our Hillbilly Pasta Bake is a cinch to make and won't break the bank!

What You'll Need:
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 green bell pepper, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (10-3/4-ounce) cans tomato soup
  • 1 (8-1/2-ounce) can cream-style corn
  • 1 (16-ounce) package processed cheese spread, cut into cubes
  • 1 (16-ounce) package elbow macaroni, cooked according to package directions
What To Do:
  1. Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
  2. In a soup pot over medium-high heat, cook ground beef, onion, green pepper, salt, and pepper 6 to 8 minutes, or until beef is no longer pink. Stir in remaining ingredients including macaroni; mix well. Pour into prepared casserole dish and cover with foil.
  3. Bake 45 minutes, then uncover and continue baking 10 minutes, or until bubbly and hot in center.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I cut the pasta to 12 oz, used a 29 oz can of tomato sauce instead of the soup a normal (15 oz) can of creamed corn (I've never seen an 8.5 oz can in my life). I also added 1/2 teaspoon of Italian seasoning. Put it together the night before, except for the ground beef, which I cooked just before putting it in the oven. Texture was perfect very tasty.

I made this on the stove top instead and it turned out really well. The only variation I made was adding a can of Italian diced tomatoes.

With the sodium content of many of the ingredients, the salt should be greatly reduced or even eliminated. FYI, if having nutritional info of a recipe is so critical, it should certainly be worth a few minutes for a cook to ascertain that info themselves.

This looks really good, and easy. Did you drain the ground beef after you cooked it?

Hi there! - We did not drain the ground beef after cooking because we didn't have an excess amount after cooking, but if you find that you do you can absolutely drain some of the oil. Enjoy!

IMHO, this is very good, and the ingredients simple enough that getting the nutritional info on your own wouldn't be difficult at all. Keep on doing what you're doing!

This is a personal recipe type site. I know if I have a recipe, I certainly have no intention of looking up all the details of nutrition it has or does not have. If you guys want that, go to a site that gives this. I doubt that type of info will be posted by the majority of the users of the site.

Really? You good old fashion American chop suey...I thought everyone new this recipe...

I agree 100%. I can't use the recipes until I know the nutrition info.

For those of us who are on strict diets a nutrition information section for the recipe would sure be nice. Some of these recipes look really good but since there is no nutritional information per serving we can not try any of them.

IFyou are on a "strict" diet then why are you reading and commenting on this recipe? IF you are truly interested in have nutritional information... at the very top of this website in the green banner, click on diabetic recipes every one of them has the nutritional information you need.. In order to comment on a recipe you must fist sign in so that means you are well aware that all the regular recipes do NOT have the nutritional info and you must also be aware there is a separate diabetic section for those on "strict diets"


easy and quick....good with leftover cooked chicken too

this casserole has many, many variations we add chilie powder and call it "Chili-mac", and LOVE it! coming in from school & catching a whiff of this cooking was a real happy memory!!

I'm sorry but the name Hillbilly is a slur on good people, it should be called stupid pasta bake. I've made this for years, was raised on it. Processed cheese can sit in your closet for 2 - 3 years, and still be good, is that what you want in your body or your childrens? Real cheese is better, you can use low fat or skim. I use a blend of cheese's like chedder & mozzarella, or pepperjack, or montery, use your favorites, use your imagination, it's all good. I'm a Hillbilly and proud of it, also smart enough not to use processed cheese.

holy cow! get it together! that name is NOT a slur to most people living in the "hills". each part of the country has an unflattering "nic-name". stix&stones!!

Yes holy cow ! You people get it together we are living in a society of a lot of name calling slurs ! People are offended very easily now days ! I'm one of them !!!!!!!!! How about if we come upon a recipe call it a negro pasta bake or how about a daigo pasta bake ? Or how about a Jap recipe ? Or a slant eye recipe ? No you and the likes of you people get it together with names of a recipe it's not a bit cute or professional ! Shame on Mr Food ! And yes I'm a "Southern" !!! And we have better class than this !

Hillbilly is not a race, nor is it a nationality to be offended to this extreme is ludicrous. If you're insulted by something this minuscule, how do you handle important issues. Please take note that I am a Southerner too!

Get over your self

You used *real cheeses* and gave it one star? Wow, I'm sticking with processed like the others.

its even simpler when you have leftover meatballs and sauce,,,,crush the meatballs fry some onion addd to meatballs and sauce, add pasta, elbows are great,,,,, now, addd cheese American , or provolone, or velvetta, bake 350 30 min. great stuff

Is the processed cheese spreed like Velveta


Made this last night and it was good. A little too much pasta in my opinion. However, I just happened to make chopped broccoli as a side and my boys mixed it all together. It was perfect. Next time I'll just add the broccoli to the dish!

Our famiy version of this uses 1/2 lb groung beef and 1/2 lb Italion sausage (sweet, mild or hot....your preference)

This sounds great why is it that every time I try and print the recipe theright side of screenshows a related subject bar and I can't delete it without it showing up on print page and it obtructs some of recipe is it or google?

lovely.... enough for 4 but we ate it all!!! I didnt have the recommended cheese but used Laughing Cow cheesy triangles.

I made this a couple nights ago. It was delicious.

I know this recipe as Spanish Noodles . I have made this dish since i was 11 years old and now i am on social security medicare if that tells you my age . This dish has been a family dish . When i have company or bring this dish somewhere i always get complements and them wanting the recipe . The only thing i do different is that i put half of casserole in the dish then layer the slice cheese on that and then add the rest of the casserole with sliced cheese on top of that . I also use velvetta block cheese and slice it myself or else the sliced velvetta cheese in the package.

What is a 16-oz. package of processed cheese spread? After viewing the video I thought it was Velveeta but my husband could only find Velveeta in slices.

Velveeta also comes in brick form as half pound, pound and 2pound sizes. Most food stores carry it-just ask. :)

well so far so good just the meat mix alone is absolutely wonderful and i don't like peppers....

ok so it is finished and my kids LOVE this..ans so do i so i give this recipe a 5 star rating..if i could give it a 10 i would.will deff. be having this again,gonna share with the neighbors as well...

Made this for dinner last night. We ate one serving, but I wouldn't ever make this again. I would give this recipe only 2 stars.

I use tomato sauce and stewed (with chili sauce) tomatoes. I use frozen corn instead of creamed corn. I also cook mine on the stove and have shredded mozzarella cheese available for individual bowls. I call mine Goulash.

so is it creamed corn or just corn?

It is creamed corn. I'll bet the "food stylist" placed niblets on top of the finished dish to make it more attractive. things like that are done all the time. Look at print ads of food- even dog food- and it has been "designed" to make you desire it. They have to use tricks, and even other non-food substances, to stand up under the lights.

The corn used in this recipe is cream-style corn. Thank you for your question!

In the video he does use cream corn when adding to the pot, but in the picture and then end product shown on the video those are not pieces of cream corn since there are not many whole kernels in a can-usually you just get a gooey conglomeration of cut up pieces!

We used cream-style corn in this recipe. Thank you for your question.

Can you use canned tomatoes in place of the tomato soup?

We would not recommend using canned tomatoes in place of the tomato soup. The soup act as a sauce in this dish and tomatoes would not add the same amount of moisture. Thank you for your question!

I've made this for years but always called it "Feathered Corn". It is one of my favorites.

wow, if you cannot figure out the (small) size of that can from the vid....... please step away from the stove. You are going to burn water or something.


I am lactose intolerant. Could I use cubed cheddar cheese in place of the processed cheese spead?

Yes you can. However, since we have not tested this recipe with cheddar cheese, we can not guarantee the results. The consistency of the melted cheddar may be different from the melted cheese spread. Enjoy!

I don't believe I've ever seen a 3 Oz. can of creamed corn. H. D.

Thank you for catching that. It is actually an 8.5 ounce can. We made the correction in the recipe. Thanks again!

All those little cans of veggies you see on the top shelf at most supermarkets............they are 3oz cans.

Hi. I have a question about cooking time for the elbow macaroni. If cooked according to package directions, and then cooked for another 55 minutes, wouldn't the elbow macaroni be too soft or gooey?

Great question, thank you! It actually does not get mushy. It's just like any other pasta dish such as baked ziti or lasagna. If you prefer, you can undercook the elbow macaroni slightly.

Hi, This looks great, but what size can of cream corn to use? I don't think there is a 3-0z. can...

Hi i made this just use a regular size can of cream corn.

In the video, it can be seen that Howard is emptying a regular size can of creamed corn into the pot. That '3' probably should have been '13'.

You are correct. It is actually an 8.5 ounce can of cream style corn. The correction has already been made in the recipe above. Thanks for catching!


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