1 lb. ground chuck or lean beef
1 lg. onion or 1 c. chopped
4 ribs celery, chopped (1 1/2 c.)
1/2 c. milk
1/2 tsp. pepper
1 1/2 tsp. salt
2 tbsp. butter
2 c. American or Cheddar cheese, shredded
12 oz. can corn, undrained
1 lg. clove garlic, crushed
1 (8 oz.) pkg. wide noodles cooked until almost tender, then drained
1 can tomato soup, undiluted
1 can mushroom stems & pieces, undrained

Brown beef well in large, heavy, hot skillet over medium heat, stirring occasionally to break up meat. Drain off fat and discard. Add beef to cooked noodles; set aside.

In same skillet saute onion, celery and garlic in melted butter until tender (5-7 minutes). Add to beef noodle mixture. Stir in corn, soup, mushrooms, milk, salt and pepper until well mixed. Pour into a 3 quart greased casserole dish. Sprinkle with cheese. Bake uncovered at 400 degrees for 25-30 minutes or until hot and bubbly.