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| BEEFY MAC 'N' CORN | |
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1 lb. ground beef 1/2 c. chopped onion 1 can golden corn soup 1 c. spaghetti sauce 1/4 c. water 1/8 tsp. pepper 2 c. cooked elbow macaroni (1 c. uncooked) In skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, spoon off fat. Stir in soup, spaghetti sauce, water, pepper and macaroni. Heat thoroughly. Top with Parmesan cheese if desired. | |
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recipe reviews #124613
KimmyMac (Georgia) says:
I love this recipe! However, Campbell's no longer sells the golden corn soup in the U.S. I substitute 1 can of creamed corn and 1 can of kernel corn (drained). It adds a little more corn, but my family doesn't mind. Add 1/4 cup of your favorite barbeque sauce for an extra kick. Great way to use leftover spaghetti sauce.
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