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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Faythe Anderson, Racine, Wisconsin Ingredients:
2 eggs |
1/2 cup milk |
1 package (7 ounces) elbow macaroni, cooked and drained |
1 pound ground turkey or beef |
1 medium onion, chopped |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, beat eggs. Add milk and macaroni. Pour into a greased 13-in. x 9-in. baking dish; set aside.
2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup and seasonings.
3. Spoon over macaroni. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 12-16 servings.
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