The original contributor of this recipe provided the following anecdote:
> “This was the first thing I could cook. I learned to make it staying with a friend as I was leaving the Navy. For years I have called it ‘Keith’s Whats-it.'”
Ingredients
- 1 cup uncooked pasta, such as macaroni, elbows, or wagon wheels
- 1 pound (about 500 g) ground beef, crumbled
- a sprinkle of garlic salt
- a sprinkle of minced onion
- 1–2 cans condensed tomato soup
Procedure
- Boil pasta in 4–6 cups salted, oiled water until al dente. Drain.
- While pasta is cooking, sprinkle a 10-inch (25 cm) skillet with garlic salt and minced onion, and brown beef.
- Add tomato soup and cook a minute or two.
- Stir in drained pasta.
Notes, tips and variations
- May add beans, vary spices, add onions; anything you like!
- Makes a decent chili base with chili powder added.
- Good in leftovers, if that is possible.