
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Ingredients
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni, and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Heat olive oil in a large pot over medium heat, and cook onion and garlic until onion is soft, about 5 minutes; stir in green pepper, and cook until tender, about 8 more minutes. Mash corned beef into the pot, and simmer until hot. Mix in tomato soup, ketchup, cooked macaroni, salt, and black pepper; stir to combine, and bring mixture to a simmer over medium-low heat. Sprinkle Parmesan cheese on top, and serve.
Nutrition Facts (per serving)
| 357 | Calories |
| 12g | Fat |
| 41g | Carbs |
| 22g | Protein |
Protein




