Ingredients:
One-half to two-thirds package of elbow
macaroni
One can of tomatoes (whole, diced or pieces)
One or two cans tomato soup (to taste)
One can kidney beans (or red beans)
One and one-half pounds hamburger
(about 80-85 percent lean)
One -half onion (chopped)
Salt and pepper to taste
Meat seasoning to taste (optional)
Directions:
Boil elbow macaroni according to directions on
package. While the macaroni is cooking,
brown the hamburger and chopped onion.
Salt and pepper the meat onion mixture while browning. Add the can of tomatoes (undrained) and
beans (drained). Cook under medium heat
for a few minutes. Drain the macaroni
and add it to the hamburger. Stir well
and add the tomato soup. Lower heat,
cover, and cook for about seven minutes, stirring about every two or three
minutes. This is where the second can
of tomato soup may be added for more sauce.
Salt and pepper to taste.
You can make lots of variations on this casserole
by using Italian sauces or seasonings for a spaghetti or pizza variation or use
a can of hot Snappy Tom (be careful), chili powder, or tobasco sauce for a
chili taste or mexican variation. Like
vegetables? Try adding corn, or peas,
or even green beans for variety.