1 cup uncooked elbow macaroni
1 pound ground beef
1 medium onion, diced
1/4 cup chopped green pepper
1 (fifteen-ounce) can diced tomatoes
1 tbsp ketchup
1 tbsp steak sauce
2 tbsps dried or fresh chopped parsley
1 can cream of mushroom soup
1 cup of grated cheese (cheddar or Monterey Jack preferably)
Preheat oven to three fifty degrees; cook the macaroni according to the package directions.
Meanwhile, in a large skillit, brown the ground beef. Then add onion and green pepper and cook until the onions are translucent. Then add the tomatoes, ketchup, steak sauce and parsley.
Cook for ten minutes. Stir in cooked macaroni and season to taste with salt and pepper.
Gently fold in the cream of mushroom soup and transfer to a casserole dish that has been lightly sprayed with vegetable oil.
Sprinkle the grated cheese over the top, then bake until casserole is bubbly and the cheese is lightly browned (about thirty minutes or so).
Hands on time = twenty minutes
Total time = one hour, twenty minutes
322 calories (calories from fat, 64), 15 grams protein, 14 grams carbohydrates, 1 gram fiber, 23 grams fat (10 grams saturated), 63 milligrams cholesterol, 601 milligrams sodium.