Ground Beef Macaroni Casserole

• 1 package (7 ounces) elbow macaroni
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (15 ounces) Italian tomato sauce
• 1 large egg
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1-1/2 cups 2% milk
• 2 tablespoons butter, melted
• 1 tablespoon minced fresh parsley
• 1 cup shredded cheddar cheese

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 13x9-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 350u0b0 for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

elbow macaroni, ground beef, onion, tomato sauce, egg, condensed cream, milk, butter, parsley, cheddar cheese

Taken from www.tasteofhome.com/recipes/ground-beef-macaroni-casserole/ (may not work)