Grandma's Busy Day Casserole





8 oz (2 cups) uncooked elbow macaroni

1-1.5 lbs ground chuck (or ground venison)
1 large onion, chopped

2 10oz cans condensed tomato soup
1 15oz can canned peas, drained
1 15oz can creamed corn (or another can of peas)
1 4oz can sliced canned mushrooms, drained, optional

seasonings of choice; such as basil, garlic and/or onion powder, pepper.

4-8 oz shredded cheddar, optional

1. Cook elbow macaroni for half of the time recommended on the package, drain.
2. Meanwhile, brown the ground meat with the onion in the microwave or on stovetop.
3. Spray a 2.5 to 3 qt casserole with non-stick spray or lightly grease.
4. Stir together the soups, drained peas and creamed corn in the dish, stir in the
   almost cooked noodles, browned meat mixture and seasonings of choice.
5. Cover and refrigerate overnight, and bake about 1 hr before serving time. 
   OR, instead of baking in a casserole, lightly spray a crockpot with non-stick spray.
   Place casserole mixture in crockpot, refrigerate overnight or place in insert immediately.
   Cook on low 3-4 hrs. Top with cheese before serving.  
*This is also nice for potlucks and funeral luncheons at church.   





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