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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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When we are in the mood for a quick hamburger helper kind of thing, I use this. The cream of mushroom soup softens the tomato taste. Add onions when browning beef, if desired. From HY-VEE cookbook, Jane Dixon, Algona, IA. Ingredients:
1 lb ground beef |
8 ounces fresh mushrooms, cleaned,chopped |
2 stalks celery, cleaned,diced |
6 ounces tomato paste |
8 ounces tomato sauce |
1 lb rigatoni pasta, cooked |
8 ounces cheddar cheese, grated |
1 (10 3/4 ounce) can cream of mushroom soup |
Directions:
1. Brown ground beef, Drain well.
2. Add tomato paste, tomato sauce and favorite seasonings.
3. Layer half of rigatoni noodles on bottom of baking dish.
4. Top with half of meat sauce.
5. Repeat layers.
6. Top with cheese and mushroom soup.
7. Bake 1 1/2 hours at 300*.
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