Ingredients
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1 lb uncooked pasta (rotini, rotelle, penne, small "or" medium shells, elbow) or 12 ounces egg noodles
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2 lbs lean ground beef
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1 lb bacon
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2 (10 1/2 ounce) cans condensed tomato soup
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1 -2 teaspoon salt (or to taste)
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1/2 teaspoon pepper (or to taste)
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1 small onions, chopped fine or 2 tablespoons minced dried onion
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8 ounces shredded extra-sharp cheddar cheese (I don't suggest using a milder cheese) or 8 ounces sharp cheddar cheese (I don't suggest using a milder cheese)
Instructions
- Cook pasta in salted water, drain, rinse and set aside.
- Cook bacon in microwave or frying pan until crisp and set aside.
- In a large skillet or deep fryer pan (I use a 12" diam. chicken fryer), brown ground beef and onion over medium heat.
- Sprinkle with salt and pepper (I do this while my bacon is in the microwave and my pasta is cooking).
- Drain any grease from beef.
- Crumble bacon into beef and onion mixture.
- Add tomato soup and let simmer for 5 minutes.
- Add pasta and stir until coated and combined well.
- Sprinkle cheddar cheese over the top and cover.
- Simmer for 5 minutes or until cheese is melted.
- Serve right out of the pan.
- Enjoy!
- (You may choose to 1/2 this recipe--we have a big family!).