Its not bad.
1.5 pounds lean ground beef
1 onion, finely chopped
1 pound pasta
1 tablespoon olive oil
1 cup milk
2 teaspoons garlic, minced
One 22.6-ounce can condensed tomato soup
One 22.6-ounce can condensed mushroom soup
Salt and pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon dried parsley (optional for garnish)
Your favorite shredded cheese (optional for topping)
Preheat the oven to 350°F (175°C).
Cook pasta as per package directions, drain, and set aside.
In a skillet, heat the olive oil over medium heat. Add onions and garlic, sauté until onions are translucent. Add ground beef and cook until browned, breaking it apart. Drain excess fat.
In a mixing bowl, combine the condensed tomato soup, mushroom soup, and milk until smooth.
Mix the soup blend with the beef and pasta. Season with salt and pepper. Pour the mixture into a greased casserole dish. Optionally, top with shredded cheese. Sprinkle with paprika and parsley if desired.
Bake for about 30 minutes until the casserole is bubbly and heated through.
1.
1.5 pounds lean ground beef
1 onion, finely chopped
1 pound pasta
1 tablespoon olive oil
1 cup milk
2 teaspoons garlic, minced
One 22.6-ounce can condensed tomato soup
One 22.6-ounce can condensed mushroom soup
Salt and pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon dried parsley (optional for garnish)
Your favorite shredded cheese (optional for topping)
Preheat the oven to 350°F (175°C).
Cook pasta as per package directions, drain, and set aside.
In a skillet, heat the olive oil over medium heat. Add onions and garlic, sauté until onions are translucent. Add ground beef and cook until browned, breaking it apart. Drain excess fat.
In a mixing bowl, combine the condensed tomato soup, mushroom soup, and milk until smooth.
Mix the soup blend with the beef and pasta. Season with salt and pepper. Pour the mixture into a greased casserole dish. Optionally, top with shredded cheese. Sprinkle with paprika and parsley if desired.
Bake for about 30 minutes until the casserole is bubbly and heated through.
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