Prep time: 10 minutes
Cook time: 20 minutes
This recipe also comes from Diane Klein-Woods. To save time at camp, she cooks the macaroni ahead, stirs with a small amount of olive oil, seals it in a zippered plastic bag and refrigerates it until she's ready to use it in the recipe. You can prepare this dish ahead in your kitchen and heat it at camp. You can also enjoy this meal at home.
1 pound ground beef
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1 medium onion, chopped
1 (10¾-ounce) can cream of celery soup
¼ cup catsup
1 tablespoon Worcestershire sauce
2 cups cooked macaroni or corkscrew pasta
Fresh basil leaves and cherry tomato halves, for garnish
In a 10- or 12-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, catsup and Worcestershire sauce. Add macaroni. Reduce heat to low. Heat through, stirring occasionally. Garnish with basil and tomato halves.
Per serving: 378 calories; 30 grams protein; 32 grams carbohydrates; 13 grams fat (5 saturated, 6 monounsaturated, 2 polyunsaturated); 50 milligrams cholesterol; 888 milligrams sodium; 2 grams fiber; 5 grams sugar; 33 percent calories from fat.