Ingredients
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1 lb ground beef
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2 tablespoons shortening
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1 medium onion, chopped
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2 cups canned tomatoes
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1 tablespoon catsup
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1 tablespoon steak sauce
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1/4 cup green pepper, chopped
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2 tablespoons parsley, chopped
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1 (5 ounce) package elbow macaroni
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1 (10 1/2 ounce) can cream of mushroom soup
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1 1/2 cups shredded cheddar cheese
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salt and pepper
Instructions
- Brown ground been in shortening until all red color disappears. Drain all but 1 1/2 tsp grease from the skillet.
- Add the onion, tomatoes, catsup, steak sauce, green pepper, and parsley. Simmer for 30 minutes.
- Meanwhile, cook the macaroni according to package directions. Combine macaroni and ground beef mixture in a 2 quart baking dish. Season with salt and pepper to taste, keeping in mind that you will be adding a cream of soup.
- Gently spoon mushroom soup into mixture. Mix lightly, lifting from the bottom. Sprinkle 1/2 cup cheese into the mix and stir. Add the other 1 cup of cheese on the top.
- Bake at 350°F for 30 minutes, or until top is bubbly and browned.