Spunguneon
By
GENEVIEVE STOKES-YOUNG
@GINSHERER
1
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!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4 to 6
Prep:
25 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
1 or 2 lbground beef
-
1 mediumonion, chopped
-
2 to 4 celbow 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 tspsalt or to taste
-
1/2 tsppepper or to taste
-
1/2 tsporegano or to taste
-
1 can(s)mushrooms
How to Make Spunguneon
- Preheat oven to 350 degrees. Spray baking dish with Crisco or Pam. An 8x8 for the smaller amounts, 9x13 for the larger.
- Brown ground beef and onion in a skillet. Stir so it isn't in large chunks.
- While browning ground beef, cook elbow macaroni as instructed on package using shortest cooking time.
- 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.
- Bake in 350 degree oven for 30 to 35 minutes and serve.
