1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni
2 Tbsp Italian seasoning
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)
1. Brown meat with onion powder and garlic powder. Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef. Stir in corn.
4. Transfer to an ungreased 8X8 baking dish and top with cheese.
5. If frozen: thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and cheese is melted.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef. Stir in corn.
4. Transfer to an ungreased 8X8 baking dish and top with cheese.
5. If frozen: thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and cheese is melted.
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