2 cups macaroni noodles measured before cooking
2 tbsp olive oil
1 lb lean ground beef
1 tbsp Italian seasoning
1 tbsp onion flakes optional
1 can diced tomatoes Italian style with garlic, basil & oregano)
1 can PROGRESSO™ Tomato with Parmesan soup
2 cups shredded cheddar cheese divided use
Bring a large pot of water to boil.
Add a tablespoon of salt to boiling water.
Then add in 2 cups elbow macaroni.
Cook macaroni until al dente then drain.
In a large skillet, over medium heat, add 2 tbsp. olive oil and add in ground beef.
Stir in Italian seasoning and minced onion flakes (if using.)
Stir beef while cooking, making sure to break up the meat as it cooks.
You won’t need to drain any fat since we are using lean ground beef.
Once the meat is thoroughly cooked, add in diced tomatoes.
Then stir in PROGRESSO™ Tomato with Parmesan soup.
Next, stir in 1 cup of shredded cheddar cheese.
Finally, stir in cooked macaroni noodles.
Give it all a gentle stir and cook on medium-low heat until it’s all warmed through.
Then turn off the heat and sprinkle with the last cup of shredded cheddar cheese and top with sliced green onion (optional.)
If your family loves green pepper, definitely add it to this dish. Just add them in while cooking the ground beef.