Ingredients
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3 cups uncooked elbow macaroni
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1 tablespoon olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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1 small green bell pepper, finely chopped
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1 (12 ounce) can corned beef
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1 (10.75 ounce) can condensed tomato soup
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⅓ cup ketchup
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salt and ground black pepper to taste
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1 cup freshly shredded Parmesan cheese
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni, and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
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Heat olive oil in a large pot over medium heat, and cook onion and garlic until onion is soft, about 5 minutes; stir in green pepper, and cook until tender, about 8 more minutes. Mash corned beef into the pot, and simmer until hot. Mix in tomato soup, ketchup, cooked macaroni, salt, and black pepper; stir to combine, and bring mixture to a simmer over medium-low heat. Sprinkle Parmesan cheese on top, and serve.
Nutrition Facts (per serving)
357 | Calories |
12g | Fat |
41g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 357 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 5g | 24% |
Cholesterol 43mg | 14% |
Sodium 919mg | 40% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 2g | 8% |
Total Sugars 7g | |
Protein 22g | 43% |
Vitamin C 32mg | 35% |
Calcium 153mg | 12% |
Iron 3mg | 17% |
Potassium 334mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.