Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Lean ground beef |
¼ teaspoon | Pepper |
¼ teaspoon | Oregano |
¼ teaspoon | Basil |
¼ teaspoon | Seasoned salt |
1 \N | Envelope onion soup mix |
1 can | (8 Oz.) tomato sauce |
1 tablespoon | Soy sauce |
1 cup | Celery; chopped |
1 cup | Carrots; sliced |
½ cup | Macaroni; cooked |
¼ cup | Parmesan cheese; grated |
Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may be added, if desired.
>From the recipe files of Carole Walberg Posted to recipelu-digest Volume 01 Number 556 by "Diane Geary." <diane@...> on Jan 18, 1998