Mac 'n Cheeseburger Casserole

By Booper-2

Ingredients

• 1 pound (500 g) extra lean ground beef
• 2 cups (500 mL) sliced mushrooms
• 1 cup (250 mL) chopped red and yellow peppers
• 1/2 cup (125 mL) each, chopped onions and chopped celery
• 1 can (14 oz) stewed tomatoes, undrained
• 1 can (284 ml) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
• 2 cups (500 mL) uncooked whole wheat elbow pasta
• 2 tablespoons (30 mL) Worcestershire sauce
• 1 tablespoon (15 mL) chili powder
• 1/4 cup (60 mL) shredded sharp Cheddar cheese

Preparation

Step 1

Cook beef until browned at medium-high heat in large non-stick skillet. Add mushrooms, peppers, onions, and celery. Cook and stir for 3 minutes.

Place mixture into shallow 2 qt (2 L) baking dish. Stir in all other ingredients, except cheese.

Bake covered, at 400 °F (200 °C) until pasta is tender – about 50 minutes.

Stir. Sprinkle with cheese and let stand 5 minutes before serving