1 lb ground beef, Browned and drained of fat
1 cup uncooked elbow macaroni
1 can (10.5 oz.) cream of mushroom soup
2 cups of milk
1 can (17 oz.) whole kernel corn
½ cup diced carrots
½ cup diced celery
1/21/2 cup diced onion
Salt and pepper to taste
In large skillet brown beef and drain fat.
Stir in remaining ingredients bring to a boil. Reduce heat to lowest setting.
Cover and simmer for 30 minutes, stirring occasionally, until macaroni is tender.