November 6, 2008

hearty mac casserole

this is one of my childhood fav's.
thick and cheesy on a fall evening

2 lbs ground beef - cooked and drained
1 bag of mac noodles or shells -cooked and drained
1 block of velvetta cheese cut into chunks - the big block
1 family can of cream of mushroom soup
1 lb of corn (frozen or canned)
salt and pepper to taste
milk to make creamy (to taste)

dump cooked noodles and beef in casserole pan
stir in corn and soup
add enough milk to make it creamy
top with the velvetta cubes
cover with tin foil and bake at 350 until corn is hot and cheese is melted

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