1 lb. ground beef
1 can whole kernel corn, drained
1 can cream of chicken soup (undiluted)
8 oz. process cheese (Velveeta), shredded or cubed
2 1/2 c. cooked elbow macaroni

In large skillet, cook beef over medium heat until no longer pink; drain. Add the corn and soup. Set aside 1/2 cup cheese for topping. Stir remaining cheese into meat mixture until melted. Gently stir in macaroni until coated. Transfer to a greased 8-inch square baking dish. Top with reserved cheese.

Bake, uncovered, at 350°F for 20 to 25 minutes or until heated through.

Try some sautéed celery in this.