Preheat oven to 350-degrees F. In a large skillet, cook ground beef,
onion, and garlic over medium-high heat, stirring frequently, until beef is
browned, about 5 minutes. Drain off excess fat.
Stir in tomato soup, water, macaroni, salt, pepper, and cayenne pepper.
Bring to a boil, stirring frequently. Reduce heat to low, partially cover,
and simmer until macaroni is barely tender, 6 to 8 minutes. Stir in
cream-style corn. Pour into a lightly greased 1.5-quart casserole and
cover tightly.
Bake 15 minutes. Remove cover and sprinkle cheddar cheese evenly over the
top. Bake uncovered for 15 minutes more or until casserole is bubbling and
cheese is melted.
Nutritional information per serving: 374 calories (19% from fat), protein
25.1 g, fat 7.9 g (poly 1.0 g, mono 3.2 g, sat 2.7 g), carb 49.2 g, fiber
2.3 g, chol 49 mg, iron 4.1 mg, sodium 949 mg, calcium 97 mg.
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NOTES : This light and tasty, yet warmly comforting casserole dish was
submitted by Cathy Lielausis
