Remember your mama’s chop suey? It had a little hint of pink color to it and maybe a scant tomato chunk here and there with a few green peppers and onions – if you were lucky. Well this ain’t like that.
3 cups uncooked elbows macaroni
16 oz pasta sauce with diced tomatoes (we used homemade)
1 lb ground beef
1 large green pepper, chopped
1 large onion, diced
2-3 cloves garlic, minced
1 Tbsp Italian seasoning
1 tsp fresh ground pepper
1 can tomato soup
Cook macaroni in 4 quarts water and 1 Tbsp salt until al dante; drain and set aside.
In large skillet, cook ground beef, until it is no longer pink. Drain any grease from burger; add onion, green pepper, garlic, Italian seasoning and pepper and cook until vegetables are tender.
Add tomatoes, pasta sauce and tomato soup and cook on medium low heat for about ten minutes. Combine with elbows and mix well. When serving, sprinkle with parmesan cheese if desired.
© Crackerberries 2009
3 cups uncooked elbows macaroni
16 oz pasta sauce with diced tomatoes (we used homemade)
1 lb ground beef
1 large green pepper, chopped
1 large onion, diced
2-3 cloves garlic, minced
1 Tbsp Italian seasoning
1 tsp fresh ground pepper
1 can tomato soup
Cook macaroni in 4 quarts water and 1 Tbsp salt until al dante; drain and set aside.
In large skillet, cook ground beef, until it is no longer pink. Drain any grease from burger; add onion, green pepper, garlic, Italian seasoning and pepper and cook until vegetables are tender.
Add tomatoes, pasta sauce and tomato soup and cook on medium low heat for about ten minutes. Combine with elbows and mix well. When serving, sprinkle with parmesan cheese if desired.
© Crackerberries 2009
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