Ingredients:
1 lb. ground beef
1 can cream of mushroom soup
1 can tomato soup
1 can whole kernel corn, drained
2 tsp. chili powder
1 onion, chopped
1 1/2 cups cooked and drained macaroni noodles
Grated cheddar cheese, enough to cover casserole
Instructions:
Adjust the oven temperature to 350°F (175°C) and get a baking dish ready.
Cook the macaroni noodles according to package directions. Drain and set aside.
In a skillet, brown the ground beef with the chopped onion, chili powder, salt, and pepper.
In a mixing bowl, combine the cream of mushroom soup, tomato soup, and drained corn. Add this mixture to the cooked ground beef. Stir well to combine.
Mix the cooked macaroni into the beef and soup mixture until well combined.
Transfer the mixture to a 9×13 inch baking dish and bake for 35-40 minutes.
During the last 15 minutes of baking, generously cover the top of the casserole with grated cheddar cheese. Let it liquefy and turn bubbly.
Remove from the oven and let cool for a few minutes before serving.
Enjoy your delicious Hamburger Casserole Delight!
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and any additional steps. Bon appétit!