*Tasty Mince and Pasta Casserole*
Makes 2 casseroles, each serving 4 to 6

This is a delicious casserole chock full of lovely flavours . . . tomatoes, corn, olives, beef mince . . . cheese.  You can have one on the day and then another one sitting in the freezer just waiting for a day when you need a quick meal on the run!

1 large onoin, peeled and finely chopped
1 green pepper, trimmed and finely chopped
3 cloves of garlic, peeled and finely minced
small amount of olive oil
2 pounds extra lean minced beef
2 tsp mild chili powder (or to taste)
dash Worcestershire sauce
fine sea salt and freshly ground black pepper to taste
1 (400g) tin of chopped plum tomatoes
1 (419g) tin of cream style corn
4 fluid ounces of  marinara sauce
3 1/2 ounces ripe olives, drained and cut in half
8 ounces dried pasta, cooked
1/2 tsp dried oregano
Strong Cheddar Cheese

Heat the oil in a large saucepan.  Add the onion, green pepper and mince.  Cook, stirring until the beef is browned and the vegetables are tender.  Add the chili powder, Worcestershire sauce and season to taste with salt and pepper.  Stir in the tomatoes, corn, marinara sauce, olives, oregano and pasta.  Taste and adjust seasoning as required.  Divide amongst two 9 inch square glass casserole dishes.    Cover  each with cheddar cheese.  Wrap one tightly in cling film and place in the freezer.

Preheat the oven to 180*C/350*F/ gas mark 4.  Bake the casserole for 45 minutes or so, until heated through and golden brown.

To bake the frozen one, allow to thaw overnight in the refrigerator and remove from the fridge about an hour before baking.

Alternately you can bake the whole thing in a 9 by 13 inch casserole dish to feed more people.  This is a great dish for a pot luck supper or for when you have a whole house full of people to feed!