1 lb. ground beef
1/2 c. chopped onion
3/4 c. milk
1 (8 oz.) pkg. cream cheese
1 (12 oz.) can whole kernel corn, Mexican style
1 (10 1/2 oz.) cream of mushroom soup, undiluted
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. cooked macaroni
1/'4 c. Parmesan cheese

Brown meat, drain. Transfer to large casserole dish. Saute onion in little oil in frying pan until tender. Stir in milk and cream cheese until smooth. Transfer to casserole dish. Mix in corn, mushroom soup, salt and pepper and macaroni. Sprinkle top with Parmesan cheese. Bake at 350 degrees until hot and bubbly.

I have served this several times to guests and they liked it. One man took home the leftovers.