*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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