Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.Stir the soup, water, Worcestershire, cheese and pasta in the skillet and cook until the mixture is hot and bubbling.
1 pound ground beef1 medium onion, chopped (about 1/2 cup)1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.25 cup water1 tablespoon Worcestershire sauce0.5 cup shredded Cheddar cheese (about 2 ounces)6 ounces (about 1 1/2 cups) rotini (spiral) pasta, cooked and drained
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