We tried this for supper tonight….it is sort of like a hamburger helper.  My children liked it. 


Cheese Beef Macaroni


1 pound ground beef
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
8 ounces process cheese (Velveeta), Shredded
2-1/2 cups cooked elbow macaroni


In a large skillet, cook beef over medium heat until no longer pink; drain.  Add corn and soup.  Set aside 1/2 cup cheese for topping; stir remaining cheese into meat mixture until melted.  Gently stir in macaroni until coated.  Transfer to a greased 8-in. square baking dish.  Top with reserved cheese.  Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.


Yield: 4-6 servings


Quick Cooking Jan/Feb 2002


One question for you expert cooks out there.  How in the world do you shred Velveeta??   What a mess……I will buy already shredded next time, that is for sure.  I just ended up cutting it into little pieces, seemed to work just fine.

0 thoughts on “

  1. …sounds tasty. Think I’d be tempted to replace the corn with mixed carrots and brussel sprouts. What do you think? Is this recipe going into the Xanga Cookbook? MuSe

  2. i am not sure…..I would give it a try.   Mixed Carrots would be good I think..not sure about the brussel sprouts.  As for teh xanga cokbook.   One of my recipes or so is in there…but not sure how it works.  Not sure if I am supposr to get send the to there or what……….

  3. See if “cookbook” subscribes to your site and if so the recipe will be seen and will go in.  Looks good to me!!  As for Velveeta…it does NOT shred well at all.  I agree….make into cubes, even slice it, but don’t shred it!

  4. The only way I’ve ever been able to somewhat successfully shred Velvetta is to partially freeze it.  But I’m not crazy about the taste then.  So I just do what you did and cube it.  I think three out of four of us would enjoy that recipe.  I’ve copied and pasted it to fix one night when Kimbo is gone. 

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