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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a family favourite handed down from my Mother In Law and the first meal my husband made me when we began dating. It pretty much won me over, oh and the fact that he spilled the macaroni shells everywhere. :) Ingredients:
1 onion |
2 celery ribs |
1 red capsicum |
750 g minced beef |
1 pinch dried marjoram |
2 (420 g) tins cream of chicken and mushroom soup (or one of each flavour) |
500 g macaroni pasta shells |
1 cube beef stock powder |
salt and pepper |
1 pinch dried parsley flakes |
Directions:
1. Boil macaroni to packet instructions.
2. Chop all vegetables finely.
3. Fry the onion until opaque then add celery and capsicum.
4. Fry the mince in a separate pan until browned all over and drain.
5. Add mince to vegetables and then add both cans of soup and stir until all ingredients are combined.
6. Add the beef stock, marjoram, parsley and salt and pepper and stir through.
7. Simmer covered for 1/2 hour.
8. After 1/2 hour, alternately layer the macaroni shells and then your sauce, like you would a lasagna in an oven proof casserole dish with lid. Finish with a meat layer. If you wish you can add some grated cheese. Place the lid on and put into a moderately hot oven (180degrees) for 1/2 hours.
9. Serve with salad or hot crusty rolls or vegetables.
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