- 1 package (7 ounces) elbow macaroni
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (15 ounces) Italian tomato sauce
- 1 egg
- 1 can (10-3/4 ounces) 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
- 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.
Reviews for Ground Beef Macaroni Casserole
Sort By :
"My grandsons won't eat anything with pieces of onion so I blend the onion with tomato sauce before adding to the dish. Very good after school, cold day dish."
"You can be sure I'll be making again and again for my husband and myself. I do not salt anything so will leave out. Definitely will add garlic powder along with onion. YUM!"
"Good but not a lot of flavor. Definately needs a garlic roll. Will make again but use a pizza sauce for the tomato sauce. I cut the recipe in half and would serve more than the four suggested."
"I didn't have the exact ingredients on hand, so I prepared this dish with unsalted butter, 1% milk and unsalted tomato sauce. I added about a 1/2 tsp additional salt to the beef mixture. Also used a sprinkle of dried parsley instead of fresh. I thought it was very good!"
"really great cold weather day quick and tasty meal just add a salad and you are set"