7 oz uncooked elbow macaroni
1 pound lean ground beef
1 medium onion, chopped
1 can (15 oz) Italian tomato sauce
1 large egg
1 can (10.75 oz) cream of chicken soup, undiluted
1 ½ cups 2% or whole milk
2 tablespoons butter, melted
1 tablespoon minced fresh parsley
1 cup shredded cheddar cheese
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through.
Drain macaroni; transfer to a greased 13×9 inch baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
Prep to table 45 minutes