Sunday, August 2, 2009


1 1/2 to 2 quarts boiling water
6-oz elbow macaroni
1 tsp salt
1/4 cup chopped parsley
1 can mushroom soup
3/4 cup water
1/4 tsp salt
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1 small onion, chopped
1/2 lb ground beef
1/2 cup buttered bread crumbs

Add the 1 teaspoon salt and macaroni to the boiling water and stir until the macaroni is flowing freely. Cook until the macaroni is tender.

Meanwhile, melt the butter in a saucepan. Add the parsley and onion. Cook about 3 minutes over low heat, stirring occasionally. Blend in the soup and the 3/4 cup water. Heat mixture to boiling, stirring constantly. Remove from the heat and stir in the 1/4 tsp salt and cheese.

Brown ground beef in a skillet and drain off the excess fat. Stir beef into the cheese mixture. Drain macaroni. Add macaroni to the beef mixture. Turn into a greased 1 1/2-quart casserole dish and sprinkle with the bread crumbs.

Bake in a 350 degree oven for 20 minutes.

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