We loved this macaroni, ground beef (and onion as we got older and would eat it) dish made with a sauce of a can of tomato soup and a can of cream of mushroom soup. It was always served with either dill pickles or pickled beets in our house. Casseroles were our thing.
These days I add garlic and white wine, but I don't go much further than that. Some things are good the way they are. Once in a while...
I have no other pictures of this because I wasn't going to post it, but if you're looking for something easy to feed your brood of hungry kids, this is the ticket. Blows Hamburger Helper right out of the stew pot, in my opinion.
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Mom's and Campbell's Macaroni Casserole
1 lb. lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 can Campbell's cream of mushroom soup
1 can Campbell's tomato soup
1 cup white wine
3 cups elbow macaroni uncooked
In a large frying pan, cook ground beef, onion and garlic on medium heat until beef is no longer pink. Stir in tomato and mushroom soups and wine until blended. Reduce heat and simmer.
Meanwhile, in a large pot cook macaroni in salted water. When cooked, add sauce, stir in sauce and serve.
Excellent with dills or pickled beets!