1 lb. Ground beef 1 can whole kernel corn, drained
1 can cream of chicken soup – undiluted 8 oz. Velveeta cheese, shredded
2 ½ cups cooked macaroni 1 can mushrooms (optional)
Cook beef over medium heat until no longer pink; drain. Add the corn and soup. Set aside ½ cup cheese for topping; stir remaining cheese into meat mixture until melted. Gently stir in macaroni until coated. Transfer to a greased 8 inch square baking dish. Top with reserved cheese. Bake uncovered at 350° for 20-25 minutes or until heated through.