- 4
0/5
(0 Votes)
Ingredients
- 1 pound ground beef
- 1 can whole kernel corn, drained
- 1 can condensed cream of chicken soup, undiluted
- 8 ounces process cheese, shredded
- 2 1/2 cups cooked elbow macaroni
Preparation
Step 1
in a large skillet, cook beef over medium heat until no longer pink; drain. add the corn and soup. set aside 1/2 cup cheese for topping. stir remaining cheese into met mixture until melted. gently stir in macaroni until coated. transfer to a greased 8 in square baking dish. top with reserved cheese. bake, uncovered, at 350 F for 20-25 minutes or until heated through
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