Stuff You Need
- 1 1/4 lb ground beef, 85/15
- 1 box elbow macaroni*
- 2 cans Campbells tomato soup
- 4 vidalia sweet onions
- 1-2 tbsp Olive Oil
- Salt + Pepper
*So typically we use the smaller elbow macaroni but honestly whatever pasta you have left is what my Family does.
So even in this recipe (pictured), my Father made it – he used larger elbows + 1/4 box of Penne he had left over.
Basically My parents just use whatever in the Pantry, it could be bowtie, rigatoni, rotini, etc. Anything that clings to sauce well.
Take Your Onions, Peel and Rough Chop
My Family – especially my father – loves onions; For some 4 might be too many, in which case just use 2 onions.
The onions have to be Vidalias or any brand of sweet yellow onion you can find.
In a Medium Pot Boil Enough Water to Boil 1 Box-ish of Pasta
About half a pot is more than enough water.
Season the water with 1/2 tsp of table salt.
Add your noodles and cook to the package instructions.
In a Another Pot over Medium Heat Add 1-2 tbsp of EVOO
Then add your onions and cook until translucent, ~5 minutes.
Then add your ground beef to the same pot.
My father cooks this mixture down until there is no moisture left in the pot – including the oil – this should be combined with the onions ( ~ 10-15 minutes at a medium heat).
To this you then add 2 cans of Campbells tomato soup.
Mix and combine and heat until it simmers, then drop your heat until the pasta is done.
Combine the Two
So here is where things can get sort of tricky as it’ll depend on the noodles you’re using and how “soupy” YOU want the mixture.
Growing up my Mom didn’t like it soupy so you’re just adding noodles until the texture is right.
In a lot of cases we’d have leftover cooked noodles which someone always ate with butter later anyway.
In this instance, the amount cooked required more noodles and my Dad had leftover Penne (~1/4 box) so he cooked and added that too until it was the right consistency.
Then allow to cool – season with cracked pepper and enjoy.
(Something my Dad did growing up is he’d put Bread and Butter pickles on the side – almost everyone in my family does that now too – which sounds gross but tastes great. So ~4 pickles on the side, and a singular slice of white bread, buttered and folded in half).
Macaroni, “Tomato”, Hamburger, Goulash-ish
Ingredients
Stuff You Need
- 1 1/4 lb ground beef (85/15)
- 1 box large elbow macaroni
- 1/4 box penne or any leftover pasta you might have
- 2 cans Campbells tomato soup (23.2 oz., family size)
- 4 whole vidalia sweet onions (rough chopped)
- 1-2 tbsp EVOO
- Salt + Pepper
Instructions
- Peel and rough chop 4 Vidalia onions.
- Boil water in a medium pot with 1/2 tsp salt.
- Add 1 box elbow macaroni and cook per package directions.
- Heat 1-2 tbsp olive oil in another pot over medium heat.
- Add onions and cook until translucent, about 5 minutes.
- Add 1 1/4 lb ground beef and cook until no moisture remains, 10-15 minutes.
- Add 2 cans tomato soup to the burger and onions, mix well, and simmer until pasta is done.
- Combine cooked pasta with beef, soup mixture, adjusting amount of noodles until desired consistency is reached.
- Cool slightly, season with cracked pepper, and serve.
