My mom and dad used to make this when we lived in New Orleans. And my sister and I ate every bite of it when we were little. And when my dad made it on Monday, there was none left over :)
1 pound ground beef
1 (11 1/8 ounce) can Campbell's Condensed Italian tomato Soup
1 (10 3/4 ounce) can Campbell's Condensed Cream of Mushroom Soup
1 1/4 cups water
1 teaspoon dried basil leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder (or 1 clove garlic, minced)
1 1/2 cups shredded mozzarella cheese (6 ounces), divided use
4 cups hot cooked medium shell macaroni (about 3 cups uncooked)
Preheat oven to 400 degrees F.
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
Add soups, water, basil, pepper, garlic powder, 1 cup cheese and macaroni. Spoon into 2-quart shallow baking dish.
Bake at 400 degrees for 20 minutes or until hot. Stir. Sprinkle remaining cheese over beef mixture. Bake 5 minutes more or until cheese is melted.