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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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My cousin takes this dish to our annual family picnic. I make it for functions on my husband's side of the family and never bring home leftovers. - Cindy Kemp, Forest, Ontario Ingredients:
1 pound ground beef |
1 large onion, chopped |
1 can (8 ounces) mushroom stems and pieces, drained |
1/2 cup chopped green pepper |
1 package (16 ounces) bow tie pasta, cooked and drained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
Directions:
1. In a large skillet, cook th beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain.
2. In a greased 3-qt. baking dish, layer half of the pasta, half of the meat mixture, all of the tomato soup and 1 cup of cheese. Top with the remaining pasta and meat mixture. Spread with mushroom soup. Sprinkle with the remaining cheese.
3. Bake, uncovered, at 350° for 30-45 minutes or until heated through. Yield: 12 servings.
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