Name: Macaroni Scramble
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: 1 cup uncooked cellentani (spiral pasta) or elbow macaroni -; 1/2 pound lean ground beef (90% lean) -; 1 small onion, chopped -; 1 celery rib, chopped -; 1 small green pepper, chopped -; 1 garlic clove, minced -; 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted -; 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes -; 1 teaspoon dried oregano -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1/2 cup shredded reduced-fat cheddar cheese -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Macaroni Scramble

1. 1 cup uncooked cellentani (spiral pasta) or elbow macaroni -

2. 1/2 pound lean ground beef (90% lean) -

3. 1 small onion, chopped -

4. 1 celery rib, chopped -

5. 1 small green pepper, chopped -

6. 1 garlic clove, minced -

7. 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted -

8. 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes -

9. 1 teaspoon dried oregano -

10. 1/4 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 1/2 cup shredded reduced-fat cheddar cheese -

How to cook deliciously - Macaroni Scramble

1. Stage

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

2. Stage

Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese.