• 3/4 lb. lean ground beef
• 3/4 small onion, chopped
• 7 ounces canned tomato soup
• 1 cup chicken stock or water
• 1-1/3 cups elbow macaroni
• 1-1/2 cups canned creamed corn
• 1/3 cup shredded cheddar cheese

Preheat oven to 350°F. Heat a heavy nonstick skillet over medium-high heat. Sauté ground beef and onion 5 minutes, stirring to break up meat, until browned. Discard excess fat. Stir in soup, stock, macaroni and salt and pepper to taste. Bring to a boil, stirring frequently. Reduce heat to low, cover partially, and simmer 8-10 minutes until macaroni is just tender. Stir in corn and transfer to a lightly buttered casserole. Cover tightly. (Dish can be prepared to this point; cover and refrigerate for 1 day before baking.) Bake 15 minutes. Remove cover and sprinkle with Cheddar cheese. Bake 15-20 minutes longer, uncovered, until bubbly and cheese is melted.

Per serving: calories 488, fat 13.1g, 24% calories from fat, cholesterol 41mg, protein 30.2g, carbohydrates 63.5g, fiber 3.6g, sugar 8.9g, sodium 867mg, diet points 10.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 3.9, Lean meat: 3.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Sauvignon Blanc, Pinot Noir, or Chablis.