By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 8 servings

Ingredients:

• 2 tablespoons margarine or vegetable oil
• 1 medium onion, chopped
• 1 1/2 to 2 lb. bag diced and cooked roast beef
• 2 teaspoon dried thyme
• 2 teaspoon garlic powder
• 10 oz. can tomato soup
• 14 oz. can diced tomatoes
• 2 lbs. whole wheat pasta, cooked and drained
• Salt and pepper to taste

Directions:

• Heat margarine or oil in a large pan.  Add onions to hot pan, and cook until soft and edges are slightly brown.
• Add roast beef, stirring to combine.
• Season beef mixture with herbs and garlic powder.
• Stir in tomato soup and diced tomatoes and bring the mixture to a simmer.
• Combine pasta with meat mixture in the pan.
• Season with salt and pepper.  Serve hot.