CRNBFCAS.TXT CREAMY CORN AND BEEF CASSEROLE 1 pound ground chuck 1 10 3/4 oz can tomato soup 1 small onion, choppped 1 16 oz can creamed corn 1/2 tsp salt 1/4 tsp pepper 2 cups raw elbow macaroni(8 oz) 1/2 cup grated cheddar cheese 1 1/2 cups water 1. Preheat oven to 350 degrees. Lightly butter a 1 1/2 quart casserole. 2. In a large skillet, brown meat and onion, drain. 3. Stir in tomato soup, water, macaroni, salt, and pepper. Bring to a boil, stirring often. 4. Reduce heat, partially cover, and simmer 6 minutes. 5. Stir in the corn and pour into the casserole. 6. Cover tightly and bake 15 minutes. 7. Remove cover, sprinkle with cheese, and bake uncovered until cheese melts, about 15 minutes.