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Ingredients
  • 16 ounces uncooked elbow pasta
  •  
  • 1 pound lean ground beef
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  • ½ white onion, diced
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  • ½ teaspoon garlic powder
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  • 1 teaspoon Italian seasoning
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  • 28 ounce can fire roasted diced tomatoes, drained
  •  
  • 15 ½ ounce can whole kernel sweet corn, drained
  •  
  • 10 ½ ounce can cream of mushroom soup
  •  
  • 10 ¾ ounce can cheddar cheese soup
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  • 1 cup shredded cheddar cheese, freshly grated
  •  
  • Garnish
  • fresh parsley, chopped
  •  
  • salt and pepper, to taste if desired
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