Servings: 1 8 oz ziti macaroni, uncooked 1 (16 oz.) can DelMonte cut green beans, drained 1 (11 oz.) can Green Giant Niblets corn, drained 1 lb ground beef 2 (10 3/4 oz.) cans Campbell's condensed golden mushroom soup 1 (14 1/2 oz.) can DelMonte stewed tomatoes (any kind but I prefer the chunky pasta style or Italian style) 1 ts dried basil leaves, crushed 1/4 ts pepper 1/2 ts garlic powder 2 c shredded sharp Cheddar cheese Preheat oven to 400 degrees. Cook ziti according to package directions; drain. Return cooked ziti and vegetables (green beans and corn) to cooking pot used to cook ziti. Meanwhile, in 10 inch skillet over medium heat, cook beef until browned, stirring to separate meat; drain fat. Stir in soup, tomatoes, basil, pepper, and garlic to meat. Heat thoroughly. Add soup mixture to ziti mixture; mix well. Spoon into greased 13 x 9 inch baking dish. Cover with foil. Bake 15 minutes. Uncover; sprinkle with cheese. Bake 5 minutes more or until cheese melts. Makes 7 1/2 cups or 6 servings.