| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 5 servings |
Ingredients
- 1 pound ground beef
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
- 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Regular or Healthy Request®)
- 1 1/2 cups water
- 2 cups uncooked medium shell-shaped pasta
Instructions
- Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
- Serving Suggestion: Serve with carrot & celery sticks with ranch dressing for dipping. For dessert serve store-bought brownies topped with vanilla ice cream.
- Cost per recipe: $7.23
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 468 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 72 mg |
| Sodium | 532 mg |
Reviews
Not tasty at all. Both soups and ground chuck are very bland I added garlic salt onion salt pepper still no flavor whatsoever. I will try this again using Italian sausage hopefully they’ll be an improvement in taste. I’m shocked that this was even submitted as a recipe without any spices for flavoring.
Delicious!!! We have made this while camping using a Dutch oven over the campfire. Love the simplicity of it being a single pot dish. It is a definite crowd pleaser
yummy