| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Casseroles | 4 | Servings |
INGREDIENTS
| 9 | oz | Corkscrew pasta |
| 1 | lb | Ground round |
| 1 | sm | Green bell pepper; chopped |
| 1 | cn | (14 Oz) italian peeled tomatoes* |
| 1 | cn | (10 3/4 Oz) cream of mushroom soup |
| 1 | c | Shredded Cheddar cheese |
| 1/4 | ts | Pepper |
| 3 | oz | Can french fried onions |
INSTRUCTIONS
*drained 1. In a large saucepan of boiling salted water, cook pasta until just tender, about 9 minutes. Drain well. return pasta to empty large saucepan. 2. In l alrge skillet, cook ground round and bell pepper over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color, about 5 minutes. drain off excess fat. Add tomatoes and break up with a spoon. Stir in soup, Cheddar cheese and pepper. Add meat mixture to pasta in saucepan and mix well. 3. In a lightly oiled 2-quart casserole, place half of the noodle mixture and sprinkle with half of the onion, spread with remaiming noodles and cover. Bake 30 minutes, until casserole is bubbling. Remove cover, sprinkle remaining onions over top, and bake 5 minutes longer. Posted to MC-Recipe Digest V1 #977 by Nancy Berry <nlberry@prodigy.net> on Jan 01, 1998
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