Macaroni Scramble

• 1 cup uncooked cellentani (spiral pasta) or elbow macaroni
• 1/2 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 small green pepper, chopped
• 1 garlic clove, minced
• 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded reduced-fat cheddar cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese.

pasta, ground beef, onion, celery, green pepper, garlic, tomato soup, parsley, oregano, salt, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/macaroni-scramble/ (may not work)