Ingredients:

1 package (7 oz.) elbow macaroni

1-pound ground beef

1 medium onion, chopped

1 can (15 oz.) Italian tomato sauce

1 egg

1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted

1 1/2 cups 2% milk

2 tablespoons butter, melted

1 tablespoon minced fresh parsley

1 cup (4 oz.) shredded cheddar cheese

Directions:

1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Stir in tomato sauce, heat through.

2. Drain macaroni, transfer to a greased 13 in. x 9 in. baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley, pour over macaroni. Spoon beef mixture over top. Sprinkle with cheese.

3. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

Bon Appetit!