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Ingredients

1 cup uncooked elbow macaroni 1 pound ground beef 1 (10.75 ounce) can condensed cream of mushroom soup ¾ cup milk ⅔ cup ketchup ½ cup shredded Cheddar cheese ¼ cup chopped green bell pepper 1 cup dried minced onion 1 teaspoon salt, or to taste 1 cup crushed potato chips

Nutrition Info

644.9 calories carbohydrate: 58.6 g cholesterol: 89.9 mg fat: 31.8 g fiber: 3.2 g protein: 32.5 g saturatedFat: 12.5 g servingSize: - sodium: 1808.7 mg sugar: 18.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente, drain.
Cook ground beef in a skillet over medium heat, stirring until evenly browned, drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.

4 servings

A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.