6 to 8 oz. elbow macaroni
1 lb. ground beef
1 onion
1 tbsp. salt
1/8 tbsp. pepper
1 can yellow corn
1 can tomato soup

Cook macaroni in boiling salted water for 10 to 12 minutes. Brown meat in skillet with onion. Add seasoning. Arrange alternate layers of macaroni, meat and corn in a casserole. Heat soup in the skillet to get all of the meat brown, using enough water to rinse out can. Pour over top of casserole and bake in 350 degree oven for 30 minutes. Serves 6.