When Iwas a little girl my mother made a ground beef-based casserole that the whole family really loved. It was created by a family friend that, I imagine, has long passed on, but he lives on through his creation. Our five children loved it as much as I did. Here's the recipe in case you might be inspired to try it tonight. Enjoy!
Katie
1 lb. lean ground beef
½ cup finely chopped onion
¼ cup finely chopped green pepper
2 (10½-oz.) cans condensed
tomato soup, undiluted and
divided
1 (16-oz.) can cream corn
3 cups cooked elbow macaroni
Salt and freshly pepper, to taste
In a large skillet brown ground beef with onions and green pepper until beef is no longer pink. Drain.
In a large bowl, combine remaining ingredients
except half a can of tomato soup. Mix well to combine. Put into a lightly greased 2-quart casserole and spread remaining half can of tomato soup on top.
Bake, uncovered, in a preheated 350º oven for about 30 minutes or until hot and bubbly. Serve immediately. Note: This is really great leftover, too.