From: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
1 pound ground beef
2 stalk celery, diced
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 cup Pace® Picante Sauce
1 can (about 8 ounces) whole kernel corn, drained (I used 1 c. of frozen corn)
2 cup cooked elbow pasta
Shredded Cheddar cheese
Cook the beef, celery and oregano in a 10-inch skillet until the beef is well browned, stirring to separate meat. Pour off any fat.
Stir the soup, Picante sauce, corn and pasta into the skillet. Cook and stir until hot and bubbling. Top with cheese and heat until the cheese is melted.
***This was a very easy dish I found on the back of the soup label when I was trying to think of a quick dinner. Everyone loved it.***