|Beef||1⁄2 Pound, ground (lean)|
|Water||4 Cup (64 tbs), hot|
|Vegetable soup and recipe mix||14 Ounce|
|Elbow macaroni||1⁄2 Cup (8 tbs) (uncooked)|
|Tomato sauce||8 Ounce (canned)|
|Italian seasoning||1⁄4 Teaspoon|
Crumble beef into 3-quart casserole.
Microwave at High for 2 to 4 minutes, or until beef is no longer pink, stirring once to break apart.
Stir in remaining ingredients.
Microwave at High for 17 to 20 minutes, or until macaroni is tender, stirring twice.