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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from the early 1960's and is among the first comfort foods which I prepared as a young inexperienced cook. Cooked green beans may be substituted for the corn. I do not remember where I found the recipe. At that time, I was very proud of preparing such a tasteful dish. I have not used the recipe for several decades. I am posting in Zaar in order to prevent losing it. Ingredients:
1 lb ground beef |
1 small onion, chopped |
1 cup cheddar cheese, shredded |
1 (10 3/4 ounce) can condensed tomato soup |
2 cups cooked elbow macaroni |
1 cup frozen corn kernels |
1/4 cup water |
2 teaspoons mustard |
1 teaspoon salt |
Directions:
1. In a saucepan brown beef and cook onion until tender.
2. Pour off fat.
3. Stir in 3/4 cup of the cheese and all other remaining ingredients.
4. Spoon into 1 1/2 quart casserole.
5. Top with remaining cheese.
6. Bake at 350 degrees for 30 minutes.
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