• 4servings
  • 45minutes
  • 645calories

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Ingredients Jump to Instructions ↓

  1. 1 cup uncooked elbow macaroni

  2. 1 pound ground beef

  3. 1 (10 3/4 ounce) can condensed cream of mushroom soup

  4. 3/4 cup milk

  5. 2/3 cup ketchup

  6. 1/2 cup shredded Cheddar cheese

  7. 1/4 cup chopped green bell pepper

  8. 1 cup dried minced onion

  9. 1 teaspoon salt, or to taste

  10. 1 cup crushed potato chips

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.

  2. Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.

  3. Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.


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