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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a pasta casserole with sort of a southwestern flavor. This is also good with canned tomatoes with green chilies, or added red pepper and garlic. Ingredients:
1 pound ground beef |
2 slices bacon |
1 large onion, chopped |
1 (14.5 ounce) can whole peeled tomatoes, chopped |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 cup milk |
1 cup shredded cheddar cheese, divided |
1/2 (12 ounce) package seashell pasta |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Place ground beef, bacon and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a large saucepan along with tomatoes, soup, milk and 1/2 cup cheese. Cook, stirring, until it comes to a low boil.
3. Stir in pasta, reduce heat to medium-low and cook until pasta is tender, stirring often to prevent sticking.
4. Transfer to a 9x9 inch baking dish and sprinkle remaining cheese on top.
5. Bake in preheated oven for 10 minutes or until cheese is melted.
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