Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1 1/2 tsps. salt, 2 tbsps. butter, 1/8 tsp. pepper, 1 can condensed Tomato Soup, 3/4 lb. ground beef, 4 tbsps. chopped onion, 1 1/2 cups uncooked elbow macaroni.

Melt the butter and cook the onion until soft but not brown. Add the beef and cook until brown. Add the macaroni which has been cooked until tender in boiling water. Add tomato soup and seasonings. Put mixture into a greased casserole, cover and bake in a 350 degree oven for 20 to 30 minutes. Serves six.