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Mushroom Macaroni & Beef with Succotash

Mushroom Macaroni & Beef with Succotash

Filling & robust pasta dish.

Submitted by:

4-6 servings

Ingredients

  • 1 pound large elbow macaroni
  • 1 tbs. olive oil
  • 1 small onion; diced
  • 1/2 pound ground beef
  • 1 cup seasoned tomato (or pasta) sauce
  • 1 (6 oz.) can sliced mushrooms; drained
  • 2 (14.5 oz.) cans Margaret Holmes Triple Succotash; drained
  • salt & pepper to taste

Directions

  1. Boil macaroni according to box directions; set aside (keep warm).
  2. In a large skillet heat olive oil and sauté onion until fragrant (2 minutes).
  3. Add ground beef and fry (breaking up large lumps of meat) until browned. Pour off any excess liquid and return to heat.
  4. Stir in tomato-pasta sauce and mushrooms; lower heat and simmer 20 minutes.
  5. Add Margaret Holmes Triple Succotash and continue to cook for an additional 10 minutes; season with salt & pepper. Add to cooked pasta and stir to combine.

This recipe uses the following products:

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