1 lb. 90% lean ground beef or ground turkey (Cook’s note: “The leaner the ground beef, the better off you are. I use a 90% lean ground beef and don't drain the fat. I think it adds more flavor.”)

Onion, salt, and pepper to taste

1 can cream of mushroom soup

1 can cream of chicken soup

1 can creamed corn

2 to 2 1/2 C. elbow macaroni, uncooked

Brown the ground beef with the onion and seasonings. Add the cream of mushroom soup, cream of chicken soup and creamed corn. Mix well.

Add the elbow macaroni and mix well.

Bake in a 375° oven for 45 minutes or until bubbly and the macaroni is done. The top will get a bit crunchy. Serves 4-6.

Cook’s tips, suggestions, and substitutions:

  • You can substitute ground turkey in this. It tastes delicious.
  • You can use dried onion or real onion. Your choice.
  • You can make your own cream soup of mushroom/chicken if you wish. It would really up the healthy/nutritional value.
  • We use veggie elbow macaroni and love it. The kids almost prefer it that way and the color helps it look prettier. I have also been known to use other kinds of pasta to use up boxes. As long as it isn't egg noodles or a long pasta (spaghetti), you should be good.

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