Hey, Kathleen. Here it is:
PAUL’S GOO
(Serves 6)
1 lb. lean ground beef
1 clove garlic, finely minced
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 ground pepper, to
taste
In a large skillet brown ground beef with garlic, 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 350ºF oven for about 30 minutes or until hot and bubbly. Serve immediately.
Note: Is good leftover, too. Freezes well also.
PAUL’S GOO
(Serves 6)
1 lb. lean ground beef
1 clove garlic, finely minced
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 ground pepper, to
taste
In a large skillet brown ground beef with garlic, 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 350ºF oven for about 30 minutes or until hot and bubbly. Serve immediately.
Note: Is good leftover, too. Freezes well also.
Not that there is anything wrong with that. 
