10 ½ ounces cream of mushroom soup, 15.25 ounces whole kernel corn, 1 cup sour cream Add the cooked macaroni noodles, and mix until well combined. Transfer the mixture to the prepared baking dish.

Now that the weather is getting cooler, some of us might be craving a warm, comforting soup. Look no further than Hong Kong’s all-time favourite breakfast food: spam and egg macaroni soup or ...