Quick and Easy Johnny Marzetti
ready in: under 30 minutes
recipe id: 3908
cook method: stovetop
1 pound ground beef
1 small onion, diced
1 can condensed tomato soup (or double for thicker sauce)
4 ounces water
8 ounces dried elbow macaroni, cooked according to package instructions
salt and pepper, to taste
In large skillet, cook the chuck and break large pieces up while cooking. Spoon out the fat. Add the onion and cook till transparent. Add the soup and water; blend well with meat and onions. If you like a really thick sauce, add two cans of soup w/o the water.
When this is heated, add the already cooked macaroni and stir all well. Add the salt and pepper to your taste. If you'd like, add parsley or oregano or Italian herbs for a little more flavor -- to your taste.
Cook till all well heated. Serve over your favorite . . . mashed potatoes or additional macaroni or fried potato cakes or whatever.
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