You may also like
Categories:
penne pasta onion red bell pepper ground beef tomatoes weight cream of mushroom tomato mushrooms onions
Viewed: 47 - Published at: 6 years agoIngredients
- 2 cups Penne Pasta, Cooked
- 1 whole Onion, Chopped
- 1 whole Red Bell Pepper, chopped
- 1 pound Ground Beef
- 14- 1/2 ounces, fluid Can Diced Tomatoes, Drained
- 8 ounces, weight Pkg. Shredded Sharp Cheddar Cheese
- 10- 3/4 ounces, fluid Can Cream Of Mushroom With Roasted Garlic Soup
- 6 ounces, fluid Can Of Tomato Paste
- 6- 1/2 ounces, weight Can Of Sliced Mushrooms, Drained
- 6 ounces, weight Can French Fried Onions
Method
- Boil pasta in water until cooked.
- Drain, set aside in a large bowl.
- (For my large bowl, I always use the same stew pot I cook my pasta in.
- Less mess, easier clean up.)
- In a skillet, cook onion and red bell pepper until onion is translucent and both are tender.
- Add to the pasta bowl.
- Next, brown ground beef until no longer pink.
- Drain and add to the pasta bowl.
- Combine the rest of the ingredients, except fried onions, in the bowl and mix well.
- Spoon mixture into a lightly greased 13 x 9 inch baking dish, cover with aluminum foil.
- You may refrigerate or freeze at this time to save for when you need it, or go ahead and bake it covered in the oven at 350 degrees for 30 minutes.
- Remove foil, sprinkle with the fried onions, and bake, uncovered, for 5 10 minutes more.
- (If you refrigerate it for several hours before cooking, add 15 or so minutes to your covered cooking time.)
