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Cook and drain pasta according to pack directions.
Meanwhile, preheat oven to 375° and grease a 9″ x 13″ baking dish.
In a large skillet, brown and chop ground beef with garlic powder, salt, and pepper (or any seasoning of your choice).
Add cooked pasta, tomato soup, 1/2 cup water, and 1/2 the cheese to skillet with corned beef; Stir and cook for 2-3 minutes over medium heat.
Pour the mixture into the butter mold and cover with the remaining cheese.
Covering with aluminum foil and bake for 20 mn. Uncover and continue cooking for another 10 minutes (I also like to turn on the grill for the last 2-3 minutes to brown the cheese).
Serving immediately and store leftovers in refrigerator for up to 3 days.
Enjoy !
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