Ingredients:
- 1 cup uncooked elbow macaroni
- 1/2 lb ground beef
- 1-10 3/4 oz can condensed tomato soup, undiluted
- 1-8 oz can tomato sauce
- 1 tsp dried minced onion
- 1 tsp dried parsley flakes
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 c shredded Parmesan cheese
Cook and drain macaroni as directed on package. While preparing macaroni, fry beef until no longer pink; drain. Stir in soup, tomato sauce and spices; heat through. Serve over macaroni and sprinkle with cheese. Makes 2-3 servings.
Submitted by Paula McGill of Snellville
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Walton Gas Attn: Recipe
P.O. Box 260
Monroe, GA 30655
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