1 tablespoon Olive Oil
1 pound lean ground beef
1 large onion chopped
½ teaspoon Paprika
Salt and Black Pepper
1 cup Milk
1 can Cream of Mushroom Soup
1 can Tomato Soup
½ teaspoon Dried Parsley
Pre-heat oven to 350°F and grease a 9x13 baking pan. Cook the pasta according to package directions, minus two minutes. Drain and return to pot. Set aside. In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook until softened and translucent. Add the beef and cook thoroughly, breaking up the meat into crumbles with a wooden spoon. Pour over the cooked pasta. Stir in the soups and milk. Season with salt and pepper to taste. Transfer to the prepared baking pan and sprinkle with paprika and parsley. Bake for 25 to 30 minutes until bubbly.