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Macaroni and Beef Bake




Source of Recipe


Internet


List of Ingredients




3/4 lb. lean ground beef
3/4 small onion, chopped
7 ounces canned tomato soup
1 cup chicken stock or water
1-1/3 cups elbow macaroni
1-1/2 cups canned creamed corn
1/3 cup shredded cheddar cheese


Recipe



Preheat oven to 350°F. Heat a heavy nonstick skillet over medium-high heat. Sauté ground beef and onion 5 minutes, stirring to break up meat, until browned. Discard excess fat. Stir in soup, stock, macaroni and salt and pepper to taste. Bring to a boil, stirring frequently. Reduce heat to low, cover partially, and simmer 8-10 minutes until macaroni is just tender. Stir in corn and transfer to a lightly buttered casserole. Cover tightly. (Dish can be prepared to this point; cover and refrigerate for 1 day before baking.) Bake 15 minutes. Remove cover and sprinkle with Cheddar cheese. Bake 15-20 minutes longer, uncovered, until bubbly and cheese is melted.