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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a recipe handed down from my mother. When I was a kid I couldn't get enough of this. It's more like a hotdish than a soup. It's a very simple recipe and filling. Ingredients:
4 cups elbow macaroni noodles (measured before cooking) |
2 lbs ground beef |
1 onion, chopped |
4 celery ribs, chopped |
3 (10 ounce) cans tomato soup |
1 (15 ounce) can diced tomatoes |
2 garlic cloves, minced |
1/2 tablespoon parsley flakes |
1/4 teaspoon sugar |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1/2 cup water |
Directions:
1. In a dutch oven, add noodles and cook a minute or less than the recommended time on package.
2. In a large skillet, add beef, onions and celery and cook until beef is no longer pink.
3. Drain off fat from beef and set aside.
4. When noodles finish cooking, drain well then add beef mixture to noodles in dutch oven.
5. Add the rest of ingredients and stir until well blended.
6. Cover and Cook over medium heat until it begins to boil.
7. Reduce heat to a low simmer.
8. Cover and Simmer, stirring frequently, for 30 Minutes or until heated through and serve.
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