1 pound of pasta
1 tablespoon of olive oil
1 cup of milk
2 teaspoons of minced garlic
One 22.6-ounce can of condensed tomato soup
One 22.6-ounce can of condensed mushroom soup
Salt and black pepper to taste
1/2 teaspoon of paprika
1/2 teaspoon of dried parsley (optional)
Shredded cheese of your choice (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent. Add the lean ground beef to the skillet. Cook until browned and fully cooked, breaking it apart as it cooks. Drain any excess fat.
2. In a separate bowl, combine the condensed tomato soup, condensed mushroom soup, and milk. Mix until well combined.
Continue Reading in next page
