1 cup chopped onion
1 cup chopped green pepper
1 Tbls butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushrooms, drained (or can use fresh mushrooms)
1 can (2 1/4 oz) sliced olives
2 tsp dried oregano
1 lb ground beef, browned and drained
12 oz pasta shells, cooked and drained
2 cups shredded cheddar cheese
2 cans cream of mushroom soup
1/2 cup water
1/4 grated parmesan cheese
In a large skillet, saute onion and green pepper in buttter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef and cook through. Place half the cooked pasta shells in a 9x13 casserole dish. Top with half of the skillet mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with parm. Bake uncovered at 350 degrees for 30-35 minutes
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