1 pound ground beef
2 (8 oz packages) cream cheese
1 (10-3/4 oz) can cream of mushroom soup
1 (15-1/4 oz) can corn, drained
8 oz elbow macaroni
salt and pepper to taste
Cook ground beef until browned; drain. Add cream cheese & cream of
mushroom soup. Stir until very creamy. Next add corn, salt, and
pepper. Simmer for 10 minutes.
Meanwhile, cook macaroni according to directions. When the macaroni is
done mix all of the ingredients together in a large casserole dish.
Bake at 350 degrees uncovered for 30 minutes or until hot and bubbly.
Makes 4 servings.
HAGGERMAKER4@YAHOO.COM
Spring Blossoms
