• 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

Send recipe, name, address to:
Walton Gas Attn: Recipe
P.O. Box 260
Monroe, GA 30655
or submit your recipe here