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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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I found this recipe in the Mable Hoffman's Crockery Cookery cookbook. Ingredients:
1 lb lean ground beef |
1/4 teaspoon pepper |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/4 teaspoon seasoning salt |
1 (1 ounce) envelope dry onion soup mix |
3 cups boiling water |
1 (8 ounce) can tomato sauce |
1 tablespoon soy sauce |
1 cup sliced celery |
1 cup thinly sliced carrot |
1 cup macaroni, cooked and drained |
1/4 cup grated parmesan cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Crumble beef into a slow cooker.
2. Add pepper, oregano, basil, seasoned salt and dry soup mix.
3. Stir in water, tomato sauce and soy sauce, then add celery and carrots.
4. Cover and cook on LOW 6 to 8 hours.
5. Turn control to HIGH.
6. Add cooked macaroni and Parmesan cheese.
7. Cover and cook on HIGH 10 to 15 minutes.
8. Sprinkle with parsley just before serving.
9. Serve hot.
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