BEEFY MACARONI SKILLET

1 lb. ground beef
1 medium onion, chopped
1 (10 3/4 oz.) can Campbell’s Condensed Cream of Tomato Soup
1/4 cup water
1 tbsp. Worcestershire sauce
1/2 cup shredded cheddar cheese (plus additional for top, if desired)
2 cups cooked corkscrew macaroni (about 1/ cups dry) or elbow macaroni (about 1 cup dry)

In skillet over medium-high treat, cook beef and onion until beer is browned and onion is tender, stirring to separate meat. Spoon off fat.

Stir in soup, water, Worcestershire and cheese; add macaroni. Reduce treat to low. Heat through stirring occasionally. Top with additional cheese, if desired.

Makes 4 servings
Source: Vintage recipe clipping: Campbell's Soup label, not dated