1 lb. Ground beef
1 can whole kernel corn, drained
1 can cream of chicken soup undiluted
8 oz. Velveeta cheese, shredded
2 cups cooked macaroni
1 can mushrooms (optional)
Cook beef over medium heat until no longer pink; drain. Add the corn and soup. Set aside cup cheese for topping; stir remaining cheese into meat mixture until melted. Gently stir in macaroni until coated. Transfer to a greased 8 inch square baking dish. Top with reserved cheese. Bake uncovered at 350 for 20-25 minutes or until heated through.