1 pound ground beef
1 can Condensed Italian Tomato Soup
1 can Condensed Cream of Mushroom Soup
1 1/4 cups water
1 teaspoon dried basil leaves, crushed
1/4 teaspoon pepper
1/8 teasppon garlic powder or 1 clove garlic, minced
1 1/2 cups shredded mozarella cheese
4 cups hot cooked medium shell macaroni (about 3 cups uncooked)
1. In medium skillet over medium-high heat, cook beef until browned, stirring to seperate meat. Pour off fat.
2. Add soups, water, basil, pepper, garlic powder, 1 cup of the cheese and the macaroni. Spoon into 2-quart shallow baking dish. Bake at 400*F for 20 minutes or until hot.
3. Stir. Sprinkle remaining cheese over beef mixture. Bake 5 minutes more or until cheese is melted.
Variation: Substitute 4 cups hot cooked elbow macaroni (about 2 cups uncooked) for shell macaroni.