Mince and Tomato Macaroni

    (400)
    30 minutes

    An old family stand-by this is quick, cheap and easy to make. Mince and onion is fried then combined with tinned tomato soup and cooked macaroni.


    239 people made this

    Ingredients
    Serves: 5 

    • 500g macaroni
    • 500g lean beef mince
    • 1 onion, diced
    • 2 (400g) tins condensed tomato soup
    • salt and pepper, to taste

    Directions
    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Cook macaroni according to packet directions.
    2. Meanwhile, in a separate large frypan over medium high heat saute the beef mince and the onion for 5 to 10 minutes or until meat is browned and crumbly.
    3. Drain thoroughly and leave the meat and onion in the frypan.
    4. Pour the two tins of tomato soup into the frypan then stir well to combine.
    5. When the pasta is done drain thoroughly and return noodles to the saucepan.
    6. Add the mince mixture from the frypan to the saucepan.
    7. Mix well and season with salt and pepper to taste.

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    Reviews and Ratings
    Global Ratings:
    (400)

    Reviews in English (341)

    by
    158

    I think the younger generation... just doesn't "GET IT!" This is a mid-century recipe from a simpler time, that sooooo many seniors grew up eating (and loved as kids, I might add). It is what it is! You want to add greem pepper, mushrooms, a sprinkle of cheese; I can understand that. BUT... when people completely change the recipe by using marinara sauce, tomato sauce, stewed tomatoes, diced tomatoes, Italian or Mexican spices; it's just NOT the same recipe! And aren't we all getting a bit tired of the BUZZ word "BLAND", it's so freely used to describe so many recipes on this site. PLEASE... like it or not; rate the recipe as written.  -  22 Sep 2012  (Review from Allrecipes USA and Canada)

    by
    115

    Great recipe to build on! Tried this tonight, and the family loved it! I tweaked it a bit, after reading the reviews...used slightly less pasta, added some garlic, italian seasoning, a teaspoon of beef bouillion, and a 4oz jar of mushrooms...and it made a big batch, enough for dinner and the leftovers will make a couple of hearty lunches! Thanks for posting April, great recipe! Edited to add: I've made this multiple times since my first review, and I now use 3 cans of tomato soup...and I thin it a bit with about a 1/4 cup of water...2 cans of soup is not enough.  -  09 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    105

    I make "American Chop Suey" a couple of times each month using one 28oz can of crushed tomato with puree instead of soup. Now that we're all adults at home, I add a bit of cayenne and lots of fresh ground black pepper. With a green salad and fruited jello for dessert: a classic diner supper. [[I've always thought the recipe name is a New England one; may be different elsewhere]]  -  04 Apr 2002  (Review from Allrecipes USA and Canada)

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