Making something from what I already had-- that was my goal. I had a pound of thawed ground beef, onion, creamed corn, tomato soup, Parmesan cheese, elbow macaroni, and a tube of crescent rolls. This is quite a bit like what my mother would make during my young years. I liked it then, and,... I like it now! Since this was a recipe I'd "met" in the distant past, I was surprised to find an almost identical posting of it-- a posting by Dianne Clew in June of 2003.
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 1 of 15-oz. can creamed corn
- 1 of 10-oz. can tomato soup, undiluted (you could probably use a different "favorite" soup)
- 1/2 cup Parmesan cheese, grated
- 1 and 1/2 cups uncooked macaroni noodles, cooked according to directions
- Desired seasonings, according to your taste.
- 6 slices of American cheese
- 1 of 8-oz. tube of Crescent rolls (or a 12-oz. tube of small-type refrigerated biscuits)
- In a heavy skillet, brown beef with onion.
- Add creamed corn, the soup of your choice, and grated Parmesan cheese.
- Simmer for about 15 minutes, while cooking macaroni.
- Add cooked macaroni to the meat/onion/soup/cheese mixture.
- Season to taste.
- Pour into a greased or sprayed casserole dish. (I used one that is considered to be 2.5 quart in size. Check photos at the bottom to see this baked in a 9x13" dish.)
- Top with slices of American cheese.
- IF using Crescent rolls, do not unroll them. Instead, with a sharp knife, cut the UNrolled roll into about 14-15 slices like you would do for making a cinnamon roll. Place slices on top of the cheese slices. (The reason I said to use a sharp knife for this is so that the roll won't be squashed down during the cutting process. Sometimes, I've even used a thread for cutting things like this.) IF you are using a tube of biscuits, just cut them in half to cover top of mixture.
- Bake at 350-degrees F. until the Crescent rolls or biscuits are browned to your liking. I think it took me about 20 minutes to get them as shown in the photos. (Check your own oven to see how this time might vary for you.) I took mine out of the oven when it looked like this...
The sauce mixture was lightly bubbling in
the openings between the rolls...
This was well-liked...
* IF you prefer to bake this in a 9x13 pan or glass dish, go ahead and do it like I did the second time through. To make this work, I just increased the amount of American cheese slices FROM six TO eight. Also, I cut the unrolled tube of Crescent rolls into 24 of only 1/4" slices to end up with enough to make six rows of four on the top of this larger surface...just like this...
The baking time for the 9x13" was about
18 minutes. Bake according to YOUR oven.