Spunguneon Recipe

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Spunguneon

GENEVIEVE STOKES-YOUNG

By
@GINSHERER

My parents worked with a couple from New York when I was a preschooler named Mike and Eleanor Cironi. They introduced us to this recipe and tacos...we were eating them long before there was a taco place anywhere around. This is one of my family's favorite ways to use ground beef and since we have raised cattle for years, we know a lot of them!


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Rating:

Serves:

4 to 6

Prep:

25 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 or 2 lb
ground beef
1 medium
onion, chopped
2 to 4 c
elbow macaroni
1 can(s)
tomato soup
1 can(s)
tomato sauce 8 oz for smaller amount, 15 for larger
1 can(s)
6 oz tomato paste
1/2 tsp
salt or to taste
1/2 tsp
pepper or to taste
1/2 tsp
oregano or to taste
1 can(s)
mushrooms

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray baking dish with Crisco or Pam. An 8x8 for the smaller amounts, 9x13 for the larger.
2
Brown ground beef and onion in a skillet. Stir so it isn't in large chunks.
3
While browning ground beef, cook elbow macaroni as instructed on package using shortest cooking time.
4
When macaroni is done and beef is browned, mix all the ingredients together in a heat proof bowl or the pan you cooked the macaroni in, then put in the baking dish. Some people like to top it with cheese, but we never do.
5
Bake in 350 degree oven for 30 to 35 minutes and serve.

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Hashtags: #beef, #pasta, #Italian