| 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 L979@aol.com on Aug
21, 1997
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