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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Little ones will light up the room with smiles when you bring this five-ingredient supper to the table. Crunchy canned corn is an appealing addition to the mild and cheesy combination of ground beef and pasta shared by Dena Evetts of Sentinal, Oklahoma. From Quick Cooking 2003 Ingredients:
1 lb ground beef |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
8 ounces process cheese, shredded (velveeta) |
2 1/2 cups cooked elbow macaroni |
Directions:
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 meat mixture until melted. Gently stir in macaroni until coated.
2. Transfer to a greased 8-in. square baking dish. Top with reserved cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 4-6 servings.
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