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Ingredients
7 Ounces elbow macaroni
1 Pound ground beef
1 Medium onion, chopped
1 (15 oz) Can Italian tomato sauce
1 Large egg
1 (10 3/4 oz) Can condensed cream of chicken soup, undiluted
1 1/2 Cups 2% milk
2 Tablespoons butter, melted
1 Tablespoon minced fresh parsley
1 1/2 Cups shredded cheddar cheese
Instructions
Cook macaroni according to package directions.
n a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in tomato sauce and heat through.
Drain macaroni and transfer to a greased 9" x 13" baking dish.
In a small bowl, combine the egg, soup, milk, butter, and parsley, pour over macaroni.
Spoon beef mixture over top; sprinkle with cheese.
Bake uncovered at 350�F for 25 - 30 minutes or until bubbly.
Let stand for 10 minutes before serving.