July 11, 2018
Makes about 4 quarts (still too much)
- 2 cans Del Monte Fresh Cut corn
- 1/2 of a 16 ounce package elbow or shell macaroni
- 2 cans Campbell’s Tomato Soup and 2 cans of water
- 1 can Campbell’s Cream of Mushroom soup and 1 can of water
- 1.5 lbs ground beef
- 2 teaspoons salt
- 1 teaspoon pepper
- Shredded Cheese
- Brown beef
- Cook 1/2 of the 16 ounce package of elbow or small shells macaroni
- Drain macaroni
- Add beef, corn, mushroom soup, tomato soup and a can of water per can of soup, and salt and pepper.
- Heat and serve with shredded cheese
8 April 2009
Makes about 6 quarts
- 3 cans Del Monte Fresh Cut corn
- 1 16 ounce package elbow or shell macaroni
- 4 cans Campbell’s Tomato Soup and 4 cans of water
- 1 can Campbell’s Cream of Mushroom soup and 1 can of water
- 1 46 fl oz can Tomato Juice to use in place of water – optional
- 2 8 oz packages of fresh sliced mushrooms or 1 large can – mushroom stems and pieces – optional
- 3.5 lbs ground beef
- 2 teaspoons salt
- 1 teaspoon pepper
- Shredded Cheese
- Brown beef
- Cook 1 16 ounce package of elbow or small shells macaroni
- Drain macaroni
- Add beef, corn, mushroom soup, tomato soup and a can of water per can of soup, mushroom stems and pieces, and salt and pepper.
- Heat and serve with shredded cheese