Ingredients:
1 lb uncooked pasta (rotini, rotelle, penne, small “or” medium shells, elbow) or 12 ounces egg noodles
2 lbs lean ground beef
1 lb bacon
1 small onions, chopped fine or 2 tablespoons minced dried onions
2 (10 1/2 ounce) cans condensed tomato soup
1 -2 teaspoon salt ( or to taste)
1/2 teaspoon pepper ( or to taste)
8 ounces shredded extra-sharp cheddar cheese (I don’t suggest using a milder cheese) or 8 ounces sharp cheddar cheese ( I don’t suggest using a milder cheese)
Directions:
Cook pasta in salted water, drain, rinse and set aside.
Cook bacon in microwave or frying pan until crisp and set aside.
In a large skillet or deep fryer pan (I use a 12″ diam. chicken fryer), brown ground beef and onion over medium heat.
Sprinkle with salt and pepper (I do this while my bacon is in the microwave and my pasta is cooking).
Drain any grease from beef.
Crumble bacon into beef and onion mixture.
Add tomato soup and let simmer for 5 minutes.
Add pasta and stir until coated and combined well.
Sprinkle cheddar cheese over the top and cover.
Simmer for 5 minutes or until cheese is melted.
Serve right out of the pan.
Enjoy!
(You may choose to 1/2 this recipe–we have a big family!).
Servings: 8
Time preparation: 10 min.
Time total: 40 min.