1Cook a box of elbow macaroni. In a skillet brown a pound of ground beef in olive oil along with chopped onion and salt and pepper.
While those are cooking, dump into a large bowl: two cans of tomato soup, a can of corn, a can of diced tomatoes, a can of mushrooms, a good shake of Johnny’s seasoning salt, a spoonful of sugar and a couple handfuls of grated mozzarella cheese. Add the meat and onion mixture to the bowl and then the drained macaroni. Stir well and turn into a 11x13 baking dish. Top with grated cheddar cheese and bake at 350 degrees til hot and bubbly and the cheese well melted.