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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an easy and delicious recipe that gets its name from being so good that you will eat too much and get a tummy ache. Ingredients:
8 ounces elbow macaroni |
1 tablespoon olive oil |
1 medium sweet onion, chopped |
1 lb lean ground beef |
1 green pepper, chopped |
1 (14 1/2 ounce) can diced tomatoes, mostly drained |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 1/2 cups cheddar cheese, shredded |
1 (2 7/8 ounce) can french-fried onions |
1 teaspoon season-all salt |
Directions:
1. Preheat oven to 350 degrees.
2. Boil macaroni as directed on box.
3. Heat olive oil in a large fry pan over medium heat.
4. Add onions to pan and cook for 2-3 minutes until slightly soft.
5. Add ground beef to pan and cook until browned.
6. Add green pepper to pan about 2 minutes before beef is browned. This is optional but the green pepper will be crunchy otherwise.
7. While ground beef is cooking, combine diced tomatoes, mushroom soup, cheddar cheese, 1/2 of the french fried onions, and season-all in a large bowl.
8. When the ground beef is done, drain grease, and add beef and cooked/drained macaroni to bowl.
9. Mix ingredients in bowl and transfer to 3 quart baking pan.
10. Bake uncovered for 25 minutes.
11. Sprinkle the remaining french fried onions over the top of casserole and bake for an additional 5 minutes.
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