Why recepie famous for?
My mom often made this casserole when I was growing up, and it was one of my favorite meals. It tastes terrific with a salad and rolls.
Ingredients
1 package (7 ounces) elbow macaroni1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) Italian tomato sauce
1 large egg
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 tablespoon minced fresh parsley
1 cup Kerrygold shredded cheddar cheese
Instructions
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through.Drain macaroni; transfer to a greased 13x9-in. baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
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