12 oz. pkg. elbow macaroni, uncooked
1 lb. ground beef
1 med. onion, chopped
1 c. chopped celery
1 (4 oz.) can mushrooms drained
1 sm. can whole corn
2 cans cream of mushroom soup
1 c. milk
1/2 c. sour cream
1/2 c. shredded American cheese
1/2 tsp. seasoned salt
1/8 tsp. pepper

Prepare elbow macaroni according to package directions and drain well. In large skillet, combine ground beef, onion, celery and mushrooms. Cook until beef is browned and celery is tender. Drain. In medium bowl, blend soup, milk, sour cream, cheese, salt and pepper. Combine macaroni, soup mixture and ground beef mixture and mix well. Pour in 3 quart casserole, cover and bake at 350 degrees just until hot or about 30 minutes. Uncover and bake 10 minutes longer. Refrigerate leftovers.