| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | All newly t, Beef | 4 | Servings |
INGREDIENTS
| 2 | c | Corkscrew macaroni; uncooked |
| 1 | lb | Ground beef |
| 1 | cn | (10 3/4 oz.) cream of mushroom soup |
| 1 | cn | (14 1/2 oz.) whole tomatoes; cut up |
| 3/4 | c | Shredded Cheddar cheese |
| 1/4 | c | Chopped green pepper |
| 3/4 | ts | Seasoned salt |
| 1 | cn | (3 oz.) french fried onions |
INSTRUCTIONS
Cook macaroni as directed on package; drain. Brown ground beef; drain fat. Combine all ingredients except French fried onions. Pour half the mixture into a greased 2 quart casserole. Top with 1/2 can of onions. Pour remaining macaroni mixture over onions. Cover and bake at 350 for 30 minutes. Uncover, top with remaining onions and bake 5 minutes longer. Makes 4-6 servings. Recipe by: Durkee Posted to MC-Recipe Digest V1 #752 by [email protected] on Aug 21, 1997
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