Ingredients
2 large eggs1/2 cup whole milk1 package (7 ounces) elbow macaroni, cooked and drained1 pound ground beef1 medium onion, chopped1 can (10-3/4 ounces) condensed tomato soup, undiluted1 teaspoon salt1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon pepper2 cups shredded cheddar cheese
Preparation
In a large bowl, beat eggs. Add milk and macaroni. Pour into a greased 13x9-in. baking dish; set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup and seasonings.
Spoon over macaroni. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
