1/2 stick butter
2 onions
1 tall can tomato paste
2 lbs. ground chuck
3 c. cooked elbow macaroni
1 can corn, drained (or 1 c. frozen corn)
1 can mushroom soup
1 lb. cheese, grated (measure out 1/2 & 1/2)

Melt butter and cook onions in it until transparent. Add meat and brown. Mix the tomato paste, macaroni, soup, and corn. Salt and pepper to taste. Also add chili powder to taste (make it quite strong with chili powder). Stir it all well and put in casserole dish. Put in 350 degree oven for 35 to 40 minutes. Put the other half of cheese over top and melt (approximately 5 to 8 minutes). Serve hot. I like to add crumbled chips (potato, etc.) over top of cheese as it melts. This casserole served with toasted bread or crackers along with salad makes a complete meal.