Ingredients
• 1 lb (450g) ground beef (85/15)
• 1 small onion, finely chopped
• 2 cups uncooked elbow macaroni
• 1 (15 oz) can tomato sauce
• 1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery for variation)
• 1 cup water
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt & black pepper to taste
• Optional: ½ cup shredded cheddar cheese, breadcrumbs, or hot sauce
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
- In a skillet over medium heat, brown ground beef with onion until no pink remains. Drain excess fat.
- In a large bowl, combine cooked beef mixture, uncooked macaroni, tomato sauce, cream of mushroom soup, water, garlic powder, oregano, salt, and pepper. Mix well.
- Pour into prepared baking dish. Cover tightly with foil.
- Bake 45 minutes. Remove foil; bake 15–20 minutes more until macaroni is tender and top is lightly golden.
- Optional: Sprinkle with cheese during last 5 minutes to melt.
- Let rest 5 minutes before serving.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 60–65 min | Total Time: 1 hr 15 min | Servings: 6 | Calories: 380 | Net Carbs: 38g | Fats: 18g | Protein: 20g