When I was a kid, my Mom had back surgery, and a neighbor brought this over for dinner (Thanks Mrs. B.). Because it was a simple dish, it was something I took to making regularly back then. I still make it on occasion, but I was very surprised when I first moved to New York to learn that my sister's family had been making it all these years and, thinking it came from me, had dubbed it Chrissy Casserole. J The only difference was that she thought the recipe called for Mozzarella rather than Muenster cheese, so she has always made it with Mozzarella. It sounds like an odd combination of ingredients, but it really is a great comfort dish.
1 lb medium shell pasta
1.5 - 2 lb. ground beef
1 lg green bell pepper, cut into large chunks
1 lg can corn, drained
Muenster Cheese, sliced
Cook the shells to al dente.
While your shells are cooking, preheat the oven to 350, and spread a thin layer of sauce on the bottom of a casserole dish, like you would for lasagna.
Cook the ground beef until just a little pink is showing, then add the corn and pepper and continue until the beef is cooked through. The veggies will cook more in the oven; you just want to take the crunch off the pepper (my pepper didn't make it home from the store somehow--either that or it rolled under a car seat--so I substituted a red this time, but the flavor of a green bell really adds to the dish).
Drain your pasta (and your beef if it rendered off a lot of fat), then add the pasta and enough sauce to the meat mixture to coat. You want to reserve some sauce for the top.
Spoon half of the mixture into your prepared casserole dish, top with a layer of cheese, and repeat.
Add more sauce to the top of the second layer, and sprinkle with Parmesan.
Bake until the Muenster is melted, the Parmesan is golden, and the sauce is bubbly, about 20".