Recipe by ratherbeswimmin'
Very simple, uncomplicated, and some would call plain. My kids like this.
Top Review by AuntWoofieWoof
This is very good!!! The only change I made was that I used elbow macaroni and cooked it before adding it to the meat mixture. I usually do that with any pasta dish I make (even Hamburger Helper). That takes the starch out of the pasta, making the dish taste better. I found that when I put the pasta in the meat mixture before cooking it, the starch in the pasta affects the flavor of the meat mixture and the dish as a whole. Plus, I found that the miat mixture thickens before the pasta can get fully cooked. The pasta comes out kind of gummy. In my opinion, cooking the pasta first prevents that. Since I cooked the pasta first, I didn't need to add as much water as the recipe calls for. I don't think it needs anything else. But then, I can't eat food that is very spicy so this fit in just right. I will definitely be making this again. Thanks for a great recipe NurseDi/ :)
- 1 lb ground beef
- 1 medium onion, chopped
- 1 -2 garlic clove, minced
- 2 (10 1/2 ounce) cans tomato soup, condensed
- 1 1⁄3 cups water
- 2 tablespoons Worcestershire sauce
- salt, to taste
- 2 cups uncooked medium pasta shells
- 1 cup shredded cheddar cheese