This is a hit with the family. Great weeknight meal. Comfort food at it best.
Recipe by Christine Lamb (Christine's Pantry), 2015
8 ounces elbow macaroni
1 pound ground beef
salt and pepper
1 onion, chopped
1 tablespoon worcestershire sauce
1 (10.5 oz.) can cream of mushroom soup
1/2 cup beef broth
1/2 teaspoon minced garlic
1 cup shredded cheddar cheese
Cook pasta according to package directions. Drain and set aside.
a skillet over medium high heat add ground beef, salt and pepper.
Crumble meat as it cooks. Add onions and cook another 2 minutes. Add
worcestershire sauce, cream of mushroom soup, beef broth and minced
garlic, stirring well.
Spray 9x 13 baking dish with non
stick cooking spray. Add half the meat mixture into baking dish, add
half the pasta, add half the cheese. Repeat with meat mixture, pasta and
cheese. Place in a 350 degree oven. until cheese has melted, about 10