Ingredients
8
8 servings
- •3 cups uncooked elbow macaroni
- •1 tablespoon olive oil
- •1 onion, finely chopped
- •2 cloves garlic, minced
- •1 small green bell pepper, finely chopped
- •1 (12 ounce) can corned beef
- •1 (10.75 ounce) can condensed tomato soup
- •⅓ cup ketchup
- •salt and ground black pepper to taste
- •1 cup freshly shredded Parmesan cheese
Instructions
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 357
- Carbohydrate: 41g
- Fat: 12g
- Fiber: 2g
- Protein: 22g
- Sugar: 7g
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