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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This hearty meal is my mother's creation and ranks among my kids' favorites, relates Linda Sawin of Sterling, Massachusetts. I often cook the sauce over the weekend and freeze it, then warm it in a jiffy after a busy day. Ingredients:
2 cups uncooked elbow macaroni |
1/2 pound ground beef |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (8 ounces) tomato sauce |
1 teaspoon dried minced onion |
1 teaspoon dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, tomato sauce, onion, parsley, salt and oregano; heat through. Drain macaroni; top with the beef mixture and sprinkle with cheese. Yield: 4 servings.
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