Ingredients
-
1 (16 ounce) box elbow macaroni
-
1/2-1 lb lean hamburger
-
1 Spanish onion, chopped medium
-
2 -3 cloves crushed garlic
-
1 (28 ounce) can whole tomatoes, with juice,cut tomatoes in half or 1 (28 ounce) can stewed tomatoes
-
1 (10 3/4 ounce) can Campbell's cheddar cheese soup (Grandma & Mom used real grated cheese)
-
2 -4 cups grated cheddar cheese, or slices to cover top of casserole
-
salt and pepper
Instructions
- This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc.
- Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
- Scramble fry hamburger with spanish onion and garlic, if using,until no longer pink, drain any fat through colander, add drained mixture to casserole.
- Add cheese soup, no water, to casserole.
- Add tomatoes to casserole.
- Add salt and pepper to taste.
- Mix thoroughly, in casserole, to evenly distribute ingredients.
- Spread grated or sliced cheddar evenly over top of casserole.
- Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned.
- Serves 4-6 or with a salad 8.