Cook macaroni according to package directions.
Drain.
Mix soup and milk.
Add onion flakes.
Heat.
Add cheese.
Cook until melted.
Add corned beef and macaroni.
Place in 2-quart casserole. Top with bread crumbs.
Bake in a 350\u00b0 oven for 30 minutes or until well browned.
In a skillet, cook beef and onion until the meat is browned and onion is tender.
Drain.
Stir in the remaining ingredients; bring to boil.
Reduce heat; cover and simmer until macaroni is tender, about 20 minutes.
Stir occasionally, adding additional water if needed.
Yields 4 to 6 servings.
Cook macaroni as directed in boiling water until tender. Drain and set aside until ready to combine with beef.
Brown beef and drain well.
Saute onion and pepper in butter.
Combine beef, onion and pepper with salt and flour.
Add wine, chili sauce and Worcestershire sauce and bring to a boil.
Remove from heat.
Toss with cooked and drained macaroni.
Fold in the cheese, reserving enough cheese to garnish.
br>Cook the macaroni according to package directions; drain and set aside
Saute onion and pepper in oil until tender. Add ground beef and cook until brown.
In a saucepan, combine ground beef mixture, tomato paste, tomato sauce, water and spaghetti sauce mix.
Cook on medium heat about 20 minutes, stirring to prevent sticking. Add macaroni. Simmer on low heat 5 to 10 minutes.
Preheat oven to 350\u00b0.
Prepare macaroni according to package directions.
Drain and return to cooking pot; set aside.
In medium skillet over medium-high heat melt 1 tablespoon butter. Add beef and onion; cook about 2 minutes or until beef loses its pink color, stirring often.
Drain off all fat.
Stir tomato sauce, Italian seasoning, salt and pepper into meat mixture; bring to a boil.
Reduce heat to low.
Simmer uncovered 3 minutes; set aside.
Brown beef and onion in frying pan, stirring occasionally. Season with salt and pepper.
Combine meat, cooked macaroni and tomatoes (broken in pieces) and turn into a 2-quart casserole. Cover and bake in a moderate oven (350\u00b0) for 45 minutes.
Makes 6 servings.
Crumble beef into a lage skillet with butter. Over high heat stir until meat is no longer pink. Add onion and turn heat to low.
Add tomatoes with liquid and macaroni. Stir to blend.
Heat to simmering. Add mixed vegetables. Cover and cook until vegetables are done and macaroni is to your liking, 20-25 minutes.
Sprinkle with salt, oregano, basil and pepper.
Serve with Parmesan cheese to spoon over individual servings. Garnish with black olives and pickles if you desire.
Heat oven to 375\u00b0.
While you cook the macaroni, heat oil in a heavy, deep skillet.
Dice green onions and saute in the oil for about 5 minutes.
Add the ground beef and sprinkle with seasoned salt and pepper.
Continue cooking until meat loses red color. Drain excess fat.
Add the stewed tomatoes and chili sauce and heat through.
Drain macaroni.
In a skillet, cook beef and onion until the meat is browned and onion is tender.
Drain.
Stir in the remaining ingredients; bring to boil.
Reduce heat; cover and simmer until macaroni is tender, about 20 minutes.
Stir occasionally, adding additional water if needed.
Yields 4 to 6 servings.
Brown onion and ground beef; drain.
Add water and tomato sauce; bring to a boil.
Add parsley flakes, Italian seasoning and macaroni.
Cook until macaroni becomes tender.
Brown beef and drain, leaving a little oil in the pan.
Add onions and garlic.
Stir in sauce, tomatoes and seasonings.
Cook over low heat until thick; about 25 minutes.
Cook the macaroni and drain.
Prepare a 3-quart greased casserole by filling it with layers of macaroni, beef mixture and cheeses.
Top with Mozzarella.
Cover with foil.
Bake 30 minutes at 350\u00b0.
Uncover and bake another 15 minutes.
Brown ground beef; drain excess fat.
Add Miracle Whip, spaghetti sauce and macaroni.
Heat on medium, stirring occasionally.
Top with Kraft cheese.
Serves 4 to 6.
Brown ground beef and chopped onions.
Pour cooked macaroni over meat.
Add ketchup, salt and pepper.
Mix together well. Stir in soup.
Place in casserole dish and top with grated cheese. Place in a 450\u00b0 oven until cheese melts.
Cook macaroni as directed on box.
In large skillet, add beef and onions.
Fry until brown.
Add tomatoes and grated cheese; mix well.
Pour this into casserole over the cooked macaroni and bake in 350\u00b0 oven for 1/2 hour.
Cook macaroni according to package; drain and set aside. Brown beef and onions; drain.
Stir in tomatoes and tomato paste. Simmer until slightly thick.
Combine milk, margarine, package of cheese sauce, 1/4 cup Parmesan and garlic salt.
Cook until cheese melts.
Stir in margarine.
Layer 1/2 meat mixture into greased casserole pan.
Top with macaroni.
Place remaining meat mixture on top.
Sprinkle with 1/4 cup Parmesan.
Bake uncovered at 350\u00b0 for 20 minutes.
First chop onion and brown in butter.
Add ground beef and brown.
Next, add flour, stirring very well.
Add water, stirring until it thickens.
Add salt and pepper to taste.
Cook peas or green beans.
Strain and add to meat.
Cook macaroni as directed on package.
Drain and add to meat; serve.
Brown the beef and onions then drain.
Combine remaining ingredients with the browned beef and onion.
Cook for 10 minutes covered (until the pasta becomes tender).
Serve with cheddar or parmesan cheese if desired.
Brown beef and onion; drain.
Pour cooked macaroni over meat. Add ketchup, salt and pepper.
Stir well; add soup and mix thoroughly.
Top with cheese.
Put into 450\u00b0 oven until cheese melts.
Brown beef and drain.
Stir in spaghetti sauce, macaroni, onion and green pepper. Add salad dressing. Heat. Top with cheese.