Beefaroni

This homemade beefaroni is a hearty satisfying dish that appeals to the palates of children, the hearts of moms, and the appetites of all who enjoy it!

Course Main Course

Cuisine American

Keyword Beefaroni, Beefaroni Recipe, How Do I Make Beefaroni, How To Make Beefaroni

Prep Time 8

Cook Time 20

Total Time 28

Servings -6 people

Calories 497kcal

Author Kathleen

Ingredients

2 cups elbow pasta uncooked
2 tablespoons vegetable oil
2 cloves garlic minced
1 medium onion finely minced
1 pound lean ground beef
2 teaspoons salt
1/2 teaspoon black pepper
2 cans condensed tomato soup
1 (10 3/4 ounce) can water (one can of water to two cans of soup)
2 teaspoons sugar

US Customary - Metric

Instructions

Prepare pasta (2 cups) according to package instructions. Drain well and set aside.
In a large saucepan, heat up the oil (2 tablespoons) over medium heat. When the oil begins to shimmer, add onions (1 medium) and garlic (2 cloves), and saute, adjusting the heat as needed, until they are very soft. Add beef (1 pound), salt (2 teaspoons), and pepper (1/2 teaspoon) to the pan and cook until there is no longer any pink. Drain.
Mix together the soup (2 cans), water, and sugar (2 teaspoons) in a medium bowl. Add the soup mixture to the beef. Add the pasta and mix well. Continue to cook on medium until the sauce thickens, about 15 minutes.

Notes

The recipe doesn’t call for it, but I do like to season my beef just a bit while it’s cooking.

Nutrition