4-H Macaroni Bake
|Salt||1 1⁄2 Teaspoon|
|Uncooked macaroni||1 Cup (16 tbs)|
|Ground beef||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Canned tomato soup||10 Ounce|
|Cooked green peas||1 Cup (16 tbs)|
Pour 3 cups of water into a kettle and bring to a boil.
Add 1/2 teaspoon of the salt, butter and macaroni.
Boil gently for 2 minutes, stirring constantly.
Cover and remove from heat.
Let stand for 15 minutes; drain.
Brown the ground beef with the onion, the remaining 1 teaspoon salt and pepper in a skillet, stirring until crumbly; drain.
Combine the milk and tomato soup in a bowl and whisk to blend.
Add the soup mixture to the ground beef mixture and cook over medium low heat until hot, stirring frequently.
Layer the macaroni, peas and ground beef mixture in a buttered 2 quart baking dish.
Bake at 350 degrees for 20 minutes or until hot and bubbly.