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Ground Beef Macaroni Casserole




Source of Recipe


Simple & Delicious February/March 2011, p49


Recipe Introduction


My mom often made this casserole when I was growing up, and it was one of my favorite meals. It tastes terrific with a salad and rolls.
Judy Hluchy, Mt. Prospect, Illinois


List of Ingredients




1 package (7 oz) elbow macaroni
1 pound ground beef
1 medium onion, chopped
1 can (15 oz) Italian tomato sauce
1 egg
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 tablespoon minced fresh parsley
1 cup (4 ounces) shredded cheddar cheese

Recipe



Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through.

Drain macaroni; transfer to a greased 13-in. x 9-in. 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° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutrition Facts: 1 serving equals 357 calories, 18 g fat (9 g saturated fat), 91 mg cholesterol, 721 mg sodium, 30 g carbohydrate, 2 g fiber, 21 g protein.

Ground Beef Macaroni Casserole published in Simple & Delicious February/March 2011, p49
Beth Layman :)