A food photographer I am not... but I am always more likely to try a recipe if I can see a picture of it so here ya go...
1 pound 90% lean ground beef (or whatever)
1 cup sliced celery
1 cup thinly sliced carrots
1 package (1 ounce) dry onion soup mix
1 package (1 ounce) Italian salad dressing mix
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper
3 cups boiling water
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon soy sauce
2 cups cooked macaroni
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1. Brown beef in large skillet over medium-high heat, stirring to break up meat. Drain. Place celery and carrots in slow cooker. Top with beef, soup mix, salad, dressing mix, seasoned salt and pepper. Add water, tomoatoes with juice, tomato sauce and soy sauce.
2. Cover; cook on LOW 6 to 8 hours.
3. Stir in macaroni and Parmesan cheese. Cover; cook in HIGH 15 to 30 minutes or until heated through. Sprinkle with parsley just before serving.
Makes 6 to 8 servings.
We really liked this one! And if you make up some fresh bread... mmmmmm. Great meal for these cold nights!