Ingredients
1 pound ground beef1 can (15-1/4 ounces) whole kernel corn, drained1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted8 ounces process cheese (Velveeta), shredded2-1/2 cups cooked elbow macaroni
Preparation
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.
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.
