|Lean ground beef||1 Pound|
|Seasoned salt||1⁄4 Teaspoon|
|Onion soup mix envelope||1|
|Boiling water||3 Cup (48 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Soy sauce||1 Tablespoon|
|Celery||1 Cup (16 tbs), sliced|
|Carrots||1 Cup (16 tbs), sliced|
|Macaroni||1 Cup (16 tbs), cooked, drained|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Crumble beef into slow-cooking pot.
Add pepper, oregano, basil, seasoned salt, and dry soup mix.
Stir in water, tomato sauce and soy sauce; then add celery and carrots.
Cover and cook on low for 6 to 8 hours.
Turn control to high.
Add cooked macaroni and Parmesan cheese.
Cover and cook on high for 10 to 15 minutes.
Makes 5 to 6 servings.