Macaroni Tomato Beef Casserole
Jody Gulish
My dad came up with this recipe and it has been my daughter's favorite since she was a baby.
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cans tomato soup
- 2 cans water
- 1 lb elbow macaroni, cooked and drained
- salt and pepper to taste
- 1/2 cup shredded cheddar, mozzarella or provolone cheese (optional)
Preheat oven to 350 degrees.
In a skillet over medium high heat, brown ground beef with onion. Drain any fat. Add soup and water and stir to blend evenly and cook about 5 minutes.
Place cooked macaroni into a 2 qt casserole dish. Pour sauce over cooked macaroni and blend. Sprinkle cheese on top and bake in preheated oven for 30 minutes. Makes 6-8 servings. Enjoy!