Bob's Hot Dish

Here is a flavorful version of an old favorite. I learned this recipe from a college friend when we were sharing an apartment in Madison, Wisconsin. He got it from his mother. Bob and I made some changes in it to give it a little more flavor. Like all macaroni and hamburger recipes, this is an easy and inexpensive way to put a lot of food on the table.

INGREDIENTS

1 lb. hamburger
1 small to medium onion
1 cup dry macaroni
1 tsp. salt
1 can vegetarian vegetable soup
1 can mixed vegetables
1 bay leaf
2 to 3 T tomato catsup
1 T barbecue sauce
1/2 cup grated Colby or medium cheddar cheese
Salt and black pepper to taste

PROCEDURE

Put about 2 quarts of water on to boil. When the water is boiling, add 1 tsp. salt. Wait for the water to start boiling again, then add the dry macaroni and cook until nearly done (about 7 minutes).

While the water is heating, brown the hamburger in a large skillet. Chop the onion medium and add to skillet when hamburger is close to done. Turn heat down and simmer for 1 to 2 minutes. Drain off excess fat. Add the soup and the vegetables. Do not drain the vegetables. Put one bay leaf in the mixture. Add the tomato catsup, barbecue sauce and a dash or two of cayenne. Drain the macaroni and combine it with the meat mixture in the skillet. If the mixture seems dry, add a little water. Cover and simmer 4 to 5 minutes. Stir well, taste, add salt and pepper if necessary. Sprinkle the cheese on top and serve.

NOTE

It is very important that the macaroni be undercooked when you add it to the meat mixture, because it will continue cooking in the skillet. However, the worse that can happen is that the macaroni becomes a little mushy. It still tastes good.