Ingredients
1 package (7 ounces) elbow macaroni1 pound ground beef1 medium onion, chopped1 can (15 ounces) Italian tomato sauce1 large egg1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1-1/2 cups 2% milk2 tablespoons butter, melted1 tablespoon minced fresh parsley1 cup shredded cheddar cheese
Preparation
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through.
Drain macaroni; transfer to a greased 13x9-in. baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
