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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This baked lasagna is suprizingly different with the fettucine noodles. It is a nice twist on regular lasagna. My friends think it is great. Ingredients:
1 lb. of ground beef |
3 tbsp. of sliced black olives |
1/4 cup of beef broth |
1 can of cream of mushroom soup |
12 oz. of uncooked fettuccine pasta |
2 tspn. of oregano |
1-4 oz. can of sliced mushrooms |
1 cup of diced red bell pepper |
1 cup of mozzarella cheese shredded |
1 tbspn. of butter |
1/4 cup of parmesan cheese shredded |
1 cup onion diced |
1 large can of diced tomatoes |
1 cup of cheddar cheese shredded |
Directions:
1. In a large pot of boiling water cook pasta for 8 to 10 minutes, or until done; then drain.
2. Brown the beef in a large skillet on medium heat. When done, drain the fat from the pan. Place the meat into a bowl. In the skillet, cook the bell pepper and onion in butter until it is tender. Add the mushrooms, beef, tomatoes, olives, and the oregano. Cook on low for approximately 10 minutes.
3. Preheat oven to 350. Grease a 9x13 inch baking dish.
4. Place half of the fettuccine in the baking dish and top with half of the vegi and beef mixture. Then sprinkle with 1/2 of the cheddar and 1/2 of the mozzarella on top of that. Repeat in layers. Mix the beef broth and soup until it is smooth, then pour it over the casserole. Sprinkle the top with the parmesan cheese.
5. Bake in the oven for approximately 30 to 35 minutes, or until it is heated throughout.
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