Easy Beef Macaroni
"Quick 30 min meal and it tastes good.
Note onion and bell pepper are optional."
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb lean ground beef
- 2 (10 3/4 ounce) cans campbell's tomato soup
- 1 1⁄2 cups elbow macaroni
- 1 onion (optional)
- 1 bell pepper (optional)
- 1 pinch salt and pepper
directions
- 1. Place chopped onions, bell peppers, and ground beef in large skillet that has been sprayed with Pam. Cook until ground beef is well done.
- 2. Cook elbow noodles in water for 9 minutes.
- 3. Add both cans of tomato soup to the cooked and drained ground beef. Simmer until the noodles are cooked.
- 4. Drain noodles and add to mix. Stir well.
Questions & Replies
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When you add the can of tomato soup, do you add the water, or just the can? -
What Temp for 20 min 350 F Bake ? or less -
Can u use "hunts pasta sauce" instead of tomato sauce?
Reviews
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This recipe has been in our family for many years and loved by one and all! We do substitute one of the tomato soups for a can of diced tomatoes...otherwise it is exactly the same. We were raised calling this dish "American Chop Suey" . I am going to make this tonight!
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My mom and I have been making this recipe for over 50 years. I think she found it on the campbells label years ago. We call it Hamburger Noodle Casserole. For some crazy reason my whole family loves this. Ground beef, tomato soup and elbows (we used creamettes).How much more simple can it get. I do use onions and green pepper also. It is a keeper. -
Finally I made beef macaroni! I found that the Campbell tomato soup is very sweet. Also you should put in more of the tomato soup because if you’re going to refrigerate and warm this dish - it becomes a little dry. Cook macaroni according to its package rather than using this recipe -
Wow. Family loved it and so simple in a pinch. Added a bit of paprika and will be making this again. -
This is a wonderful recipe that I make on a weekly basis. I wouldn't change anything from this recipe except I would strongly suggest to add the onion to give it a really good flavor. I find that sometimes children do not like the looks of the onion in this dish but I would suggest you grate the onion instead of having big chunks. Your children will never see the onion but it will be very tasty. A definite 5 star and for those with children very quick to make
see 13 more reviews
Tweaks
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This was a childhood staple in the 1960s. My mom called it chop meat and peppers. It was one of my mom's better recipes. She was not a good cook, so I'm sure she got the recipe from the can. A few years ago, I decided to make it again. I sort of winged it and other than I only used 1 can of soup my recipe was the same. Unfortunately it was boring, so I started adding things like garlic, red pepper, and smoked paprika. That 1 teaspoon really made the difference. Now when I make it, I also add garlic and onion powder in addition to the other add ins.
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When this dish is finished, stir in a cup of mild shredded cheddar. Transfer to a greased casserole dish and top with another cup of cheese. Bake for 20 minutes or until cheese is melted and bubbly. For a Mexican twist, try using chili powder, cumin or taco seasoning in the beef mixture and using pepper jack or cheddar jack cheese. Make it Italian by using Italian seasoning and mozzarella and/or Parmesan cheese. Drained, diced tomatoes can be added as well and the seasoned ones are good if you’re doing the Mexican or Italian versions. The sky is the limit on this basic recipe. Make it your own! :-)
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My mother always called this goulash. She added a few squirts of Tabasco to it and served it with plain bread and butter. I fixed it for some friends one night and I must have forgotten I already added the Tabasco and I added a few more shakes. A little Tabasco goes a long way that pot of goulash had a lot of kick. -
Tastes like "a happy childhood"
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Added a little bit of Paprika
RECIPE SUBMITTED BY
btleighton
Limestone, Maine
