A popular and simple dish for the whole family that is easy to prepare and tastes great.
Portion size4 servings
1 1/2 lb
cream of mushroom soup
3 1/2 cups
Cook ground beef in frying pan, set aside. Cook onions in vegetable oil until soft then add the ground beef. Mix the ground beef with the onions and stir in the sweet dried basil. Set aside. Boil elbow macaroni in a medium sized pot filled with water for 7 minutes. Drain the macaroni and add to an oven safe casserole dish. Warm the mushroom soup and milk together in a pot on the stove. Do NOT boil. Add the sliced mushrooms and stir for 1 minute. Add the mushroom, mushroom soup and milk mix along with the ground beef to the macaroni casserole and stir together well. Place casserole in the oven uncovered for 30 minutes at 250 F. After baking, stir well and serve with grated parmesan cheese. Enjoy. Takes great the next day too!