Ingredients
1 (1 pound) medium can macaroni peel
1 pound minced meat
2 (10 ounces) tomato soup
2 c cheddar cheese
1 c mozzarella cheese
1/2 cup water
Garlic, salt and pepper to taste
*Methods
Cook and drain pasta according to package directions.
Meanwhile, preheat oven to 375 degrees and grease a 9 x 13 baking dish.
In a large skillet, brown and chop the ground beef with garlic powder, salt, and pepper (or any seasoning of your choice).
Add cooked pasta, tomato soup, 1/2 cup water, and 1/2 cheese to skillet with corned beef; Stir and cook for 2-3 minutes over medium heat.
Pour the mixture into a greased dish and cover with the remaining cheese.
Cover with tin foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes (I also like to turn the grill on for the last 2-3 minutes to brown the cheese).
Serve immediately and store any leftovers in the refrigerator for up to 3 days.
Enjoy!
