Kids love this dish! You can use whatever small pasta you have on hand and switch to nacho cheese soup for a zippier taste.
1 pound ground beef
1 small onion, chopped
Dash seasoned salt
1 cup small pasta shells, cooked and drained
1 can (15 oz) tomato sauce
1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted
1 tsp ground mustard
In a large skillet, cook the beef, onion and seasoned salt over medium heat until beef is no longer pink; drain. Add the pasta, tomato sauce, soup and mustard; mix well.
Transfer to a greased1-1/2 qt. baking dish. Bake uncovered at 350 for 30 minutes or until heated through.