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Mushroom Macaroni & Beef with Succotash

Mushroom Macaroni & Beef with Succotash

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This delicious macaroni dish features Margaret Holmes perfectly seasoned Triple Succotash.
Course Main Course
Servings 4

Ingredients

  • 1 pound large elbow macaroni
  • 1 tbs. olive oil
  • 1 small onion; diced
  • 1/2 pound ground beef
  • 1 cup seasoned tomato or pasta sauce
  • 1 6 oz. can sliced mushrooms; drained
  • 2 14.5 oz. cans Margaret Holmes Triple Succotash; drained
  • salt & pepper to taste

Instructions

  • Boil macaroni according to box directions; set aside (keep warm).
  • In a large skillet heat olive oil and sauté onion until fragrant (2 minutes).
  • Add ground beef and fry (breaking up large lumps of meat) until browned. Pour off any excess liquid and return to heat.
  • Stir in tomato-pasta sauce and mushrooms; lower heat and simmer 20 minutes.
  • Add Margaret Holmes Triple Succotash and continue to cook for an additional 10 minutes; season with salt & pepper. Add to cooked pasta and stir to combine.