You may also like
Categories:
ground chuck whole kernel corn LeSueur peas tomatoes mushrooms black olives Velveeta cheese macaroni
Viewed: 38 - Published at: 2 years agoIngredients
- 2 lb. ground chuck
- 1 (16 oz.) can whole kernel corn, drained
- 1 (16 oz.) can lesueur peas, drained
- 2 (16 oz.) cans whole tomatoes with juice, chopped up
- 1 (4 oz.) can sliced mushrooms
- 1 (16 oz.) can black olives, sliced and drained
- 1 1/2 lb. Velveeta cheese
- 1 large pkg. macaroni (I prefer shells, but elbow-roni will do fine)
Method
- Brown and season meat while macaroni is cooking.
- After both are ready in large Dutch oven or large casserole, add all ingredients, cutting up Velveeta to make melting easier.
- Cover and back at 350 degrees for approximately 20 to 30 minutes until cheese is melted and casserole is hot.
- Delicious warmed up next day.
