Campbell's Skillet Beef & Macaroni

My name is Shana and I'm in my 50's. I found the love of my life late in life. I have the most wonderful husband and step children and I'm very blessed. I love to read, watch old movies and TV shows, being with my hushand and family. I especially love to cook because I learned from my mother. I have collected alot of recipes over the years, some I have tried and some I haven't. I am also trying to put together some of the recipes my mother has cooked and baked throughout her life, recipes handed down from her mom and my dad's mom. I like playing games on the computer and just being with family and friends. I miss my Dad and Brother, who have passed away. I was a stay at home caregiver to my mother, who had a stroke in 2007, she recently passed away in August of 2020. I am of a strong christian belief. I am easily angered when someone hurts me or my family, but other than that I am easy to get along with. I love listening to country and gospel music. Christmas is my favorite time of year. I do not like politics, even though I am a Republican.

A collected recipe from my recipe box. From recipe cards my mom received in the mail years ago, recipes hand written from family members, clipped from coupon circlers, recipe cards from the store, recipe cards found in certain food boxes, recipes from food tubs, magazines and can food labels.

Servings: Makes 6 servings

1½ pounds ground beef

3 stalks celery, diced

½ teaspoon dried oregano leaves, crushed

I can (15.4 ounce) Campbell's Cream of Mushroom Soup

1½ cups Pace Picante Sauce

I can (about 15 ounce) whole kernel corn, drained

1½ cups elbow macaroni, cooked and drained

I cup shredded Cheddar cheese

Cook beef, celery and oregano in 2 batches in 12-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off any fat.

Stir soup, picante sauce, corn and pasta into skillet. Cook and stir until hot and bubbling. Top with cheese and heat until cheese melts.

Servings: Makes 6 servings

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