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Categories:
butter onion red bell pepper grnd beef tomatoes mushrooms black olives oregano Pasta Cheddar cheese Mozzarella cheese condensed cream beef broth Parmesan cheese
Viewed: 75 - Published at: 9 years agoIngredients
- 1 Tbsp. butter
- 1 c. minced onion
- 1 c. red bell pepper, minced
- 1 lb grnd beef (optional)
- 1 x (29 oz) can diced tomatoes
- 1 x (4.5 oz) can sliced mushrooms
- 3 Tbsp. minced black olives (optional)
- 2 tsp dry oregano
- 12 ounce dry fettucine pasta
- 1 c. shredded Cheddar cheese
- 1 c. shredded mozzarella cheese
- 1 x (10.75 oz) can condensed cream of mushroom soup
- 1/4 c. beef broth
- 1/4 c. grated Parmesan cheese
Method
- 1 Heat butter or possibly margarine in a large skillet over medium heat.
- Add in onion and green bell pepper and saute/fry till tender.
- Meanwhile, in a separate large skillet, brown beef, if you like; drain and reserve.
- To onion and bell pepper add in tomatoes, mushrooms, olives and oregano.
- Then add in beef if you like and simmer uncovered for 10 min.
- 2 Preheat oven to 350 degrees F (175 degrees C).
- 3 Meanwhile, place half (6 ounces) of the fettuccine in a lightly greased 9 x 13 inch baking dish.
- Top with half of the vegetable mix and sprinkle with 1/2 c. of Cheddar cheese and 1/2 c. of mozzarella cheese.
- Repeat layers.
- Mix together soup and beef broth till smooth and pour over casserole.
- Sprinkle with Parmesan cheese and bake for 30 to 35 min or possibly till heated through.
- Makes 10to 12 servings
