Beef Macaroni Casserole

This recipe is from 1967.I did try this recipe and I would suggest to cook the macaroni, or rather any type you use. I used the spiril noodle. The pasta needs to be cooked to al dente, not totally soft and ready to eat.


Beef Macaroni Casserole
Mrs. Larry E. Franklin

1 7-oz package elbow macaroni, Cooked a little
1 egg, well beaten
1 cup milk
1 Tablespoon parsley, minced
1 can cream of chicken soup
1 pound ground beef
1 medium onion, chopped
2 Tablespoons butter ( I omitted this)
1 8-oz can tomato sauce
1/2 pound American cheese, sliced

Place macaroni in shallow baking dish. Mix egg, milk, parsley and soup until blended. Pour over macaroni. Cook beef and onion in butter, about 5 minutes, stirring frequently. Add tomato sauce. Spoon over macaroni. Top with cheese slices. Bake 20 minutes at 350 degrees.


* I baked it for 30 minutes.