1 lb. elbow macaroni
1 1/2 lb. hamburg
1 can mushroom soup
1/2 c. milk
1 lg. cream cheese
1 tsp. salt
1 (16 oz.) cream corn

Cook macaroni according to package direction while browning ground beef and salt in 1 tablespoon of oil. When done, drain off excess fat, add mushroom soup, milk and cream cheese. Stir on low heat to a smooth consistency. Continue stirring, add cream corn until thoroughly heated.