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Ingredients
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1 cup uncooked elbow macaroni
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1 pound ground beef
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1 (10.75 ounce) can condensed cream of mushroom soup
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¾ cup milk
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⅔ cup ketchup
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½ cup shredded Cheddar cheese
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¼ cup chopped green bell pepper
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1 cup dried minced onion
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1 teaspoon salt, or to taste
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1 cup crushed potato chips
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
645 | Calories |
32g | Fat |
59g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 645 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 13g | 63% |
Cholesterol 90mg | 30% |
Sodium 1809mg | 79% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 3g | 11% |
Total Sugars 19g | |
Protein 33g | 65% |
Vitamin C 28mg | 31% |
Calcium 245mg | 19% |
Iron 5mg | 25% |
Potassium 1128mg | 24% |
* 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.