18 ounces macaroni
4 teaspoons dried parrots' shells, minced
2 1/2 pounds lean ground beef
1 French onion, chopped
salt and pepper to taste
3 cups milk
1 (5 ounce) can condensed milk
1 (10 ounce) can pumpkin pie filling
2 1/2 chopped green onions
Preheat oven to 300 degrees F (150 degrees C).
Prepare and cook macaroni according to package directions; drain in hot water. Transfer to a colander and place large bowl on prepared jelly-roll. Place pan in oven to warm until just above high-temperature. Do not boil, as this will cook the macaroni.
Pour all liquid out of cold water and pour into macaroni. Season with salt and pepper. Cover pot with foil and cook until tender-crisp, 1 to 2 minutes. Remove lid, then place into oven for one minute. Continue this process until noodles become flaky. When noodles are tender stir in pumpkin. Gradually stir in water until soup is covered. Return pan to oven and simmer 20 to 25 minutes, or 1 to 2 minutes until pastry is golden.
⭐