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Recipe Yield: 6 servings

Ingredients:

16 oz                      Ground Beef, raw

1 ¼ cups              Low-Sodium Beef Broth

¾ tsp                    Worcestershire Sauce

¾ tsp                    Oregano

¾ tsp                    Parsley

1 ½ tsp                 Minced Onion

¼ tsp                    Garlic Powder

¼ tsp                    Basil

1 ¼ cups               Stewed Tomatoes

1 7.75 oz can        Low Sodium Tomato Soup

1 ¼ cups               Elbow Macaroni

Directions:

1. Cook ground beef until well done. Drain well.
2. Add broth, Worcestershire sauce, oregano, garlic powder, stewed tomatoes and low sodium tomato soup.
3. Heat to boiling.
4. Stir in dry macaroni.
5. Reduce heat to low.
6. Cover and cook 10 minutes, stirring often.
7. Uncover and cook 5 minutes more, or until macaroni is done and most of the liquid is absorbed.
8. Serving size is 1 ½ cups.