- ½ lb. of hamburger
- 2 tablespoons of butter
- ¼ cup of chopped onion
- ½ cup of sliced celery
- 1 cup of corn, frozen or canned and drained
- 3 cups of water
- 1 teaspoon or more of Worcestershire sauce
- 2 teaspoons of beef bouillon
- Salt and black pepper to taste
- 8 oz. of dry pasta
- Cheddar cheese
Heat the butter in a large pan, crumble the hamburger into the hot butter. Stir and brown the meat. Add the chopped onion, the celery and the corn. Stir and continue to cook until the onion and celery is tender. Sprinkle with salt and pepper. Add the water, beef bouillon and the Worcestershire sauce. Stir well and cover, continue to cook over medium heat for about 30 minutes. Remove the cover and increase the heat to bring it to a boil. Stir the uncooked pasta into the boiling mixcture. Continue to stir a few minutes to keep the pasta from sticking together and stir once in a while until the pasta is done. Lower the heat to medium low or low and stir in the cheese. Turn off the heat and cover. Stir well before serving. It can be kept warm in a 300 degree F oven.
Pack leftovers into a casserole pan and reheat leftovers in a 350 degree F oven. Cover or cover the top with cheese or buttered bread crumbs, cornbread works well.