|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
4
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 pound ground beef
|
| |
1 medium onion, chopped (about 1/2 cup)
|
| |
1 can 10 3/4 oz. campbell's condensed tomato soup
|
| |
1/4 cup water
|
| |
1 tablespoon worcestershire sauce
|
| |
1/2 cup shredded cheddar cheese (2 ounces)
|
| |
2 cups cooked corkscrew macaroni (about 1 1/2 cups uncooked)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
In medium skillet over medium- high heat, cook beef and
onion until beef is browned, stirring to separate meat. Pour
off fat.
|
|
|
|
Add soup, water, worcestershire sauce, cheese and macaroni.
Reduce heat to low and heat through.
|
|
|
|
Variation- Substitute 2 cups cooked elbow macaroni (about 1
cup uncooked) for corkscrew macaroni.
|
|
|
|
|
|
Originally Submitted
1/22/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Beefy Macaroni Skillet recipe to your own private DesktopCookbook.
|
