BEEF AND ROTINI CASSEROLE

3/4 pound ground beef

1 small onion, chopped (about 1/4 cup)

1/2 teaspoon Italian seasoning or dried oregano leaves, crushed

1 can tomato soup

1/4 cup water

1 cup frozen corn

2 1/4 cups rotini pasta, cooked and drained

1/2 cup grated Parmesan cheese

Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.