This was something different, and the kids loved it! My favorite part was the bread crumbs!
Here’s what you need:
Ingredients
8 ounces elbow macaroni uncooked (2 cups)
1 to 1 ½ pounds lean ground beef
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
1 teaspoon ground black pepper
10 ½ ounces cream of chicken soup
10 ½ ounces cream of mushroom soup
15.25 ounces whole kernel corn drained
1 cup sour cream
1 cup shredded cheddar cheese
1 cup panko bread crumbs
2 tablespoons unsalted butter melted
Instructions
Preheat the oven to 350°F, and grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil, and cook the macaroni noodles. Drain and set aside. While the macaroni noodles cook, prepare the filling.
Cook the ground beef in a large skillet over medium. Drain the excess grease and return the beef to the pan.
Add the garlic powder, onion powder, salt, and pepper. Stir to combine, and cook for an additional 2-3 minutes,
Pour in the cream of chicken soup, cream of mushroom soup, drained corn, and sour cream. Stir to combine, and cook over low-medium heat for 3-5 minutes until the mixture begins to bubble.
Add the cooked macaroni noodles, and mix until well combined. Transfer the mixture to the prepared
baking dish. Top with shredded cheese.
In a small bowl, mix the breadcrumbs and melted butter. Sprinkle the breadcrumbs over the top of the cheese.
Bake for 30-40 minutes until the breadcrumbs are golden brown and the filling bubbles.
Serve warm!
Hey It's Abbey! 