Heat a heavy nonstick skillet over medium high heat. Saute ground beef and onion 5 minutes, stirring to break up meat, until browned. Discard excess fat.
Stir in soup, water, macaroni and salt and pepper to taste. Bring to a boil, stirring frequently. Reduce heat to low, cover partially, and simmer about 8 minutes, or until macaroni is just tender.
Stir in corn and transfer to a lightly buttered casserole. Cover tightly and bake 15 minutes. Remove cover and sprinkle with Cheddar cheese. Bake about 15 minutes longer, uncovered, until bubbly and cheese is melted.
Nutritional data has not been calculated yet.
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