Serving Size / Yield
- 1 1/2 lb. lean ground chuck
- 1 small onion, chopped
- garlic powder
- 1 16 oz. can whole kernel corn
- 2 10 3/4 oz. cans cream of mushroom soup
- 8 oz. elbow macaroni, cooked
Preheat the oven to 350 degrees. Cook the macaroni according to package directions and drain. Spray a dutch oven with Pam. Next, brown the ground chuck, onion and seasonings. Pour off any grease from the hamburger. Add the corn to the hamburger and stir the meat mixture into macaroni. Pour into a greased 3 quart casserole dish and top with soup. Bake for 1 hour.