(YIELD: 25)
1-1/2 qts macaroni, elbow
2 lb. + 6 0z. ground beef
1/2 c. chopped onion
1 can (50 oz.) cream of celery soup
1-1/1 pt milk
1 lb. + 9 oz. processed american cheese, shredded
1-1/2 pt. canned tomatoes, chopped
1-1/4 pt. canned whole kernel corn, drained
2-1/2 tsp. mustard
procedure:
1. cook macaroni.
2. brown beef (use shortening if beef is lean), and onion,
and cook until onion is tender. drain off excess fat.
3. stir in remaining ingredients and macaroni,
4. heat until cheese is melted, stirring now and then.
Source KJFSC