- 8
5/5
(1 Votes)
Ingredients
- 1/4 CUP BUTTER/MARG
- 2 cups chopped onion
- 1 cup sliced fresh mushroom
- 1/2 cup chopped celergy
- 1 small green pepper, chopped
- 1 1/2 lb lean ground beef, broken up
- 10 oz. tomato soup
- 10 condensed cream of mushroom soup
- 1 tsp salt
- 7 1/2 oz. tomato sauce
- 1/4 tsp pepper
- 8 oz. large pasta shells (not jumbo)
- 2 1/2 qts boiling water
- 1 tbsp cooking oil (optional)
- 1 1/2 cups grated medium cheddar cheese
- 1 cup grated medium cheddar cheese
Preparation
Step 1
Melt butter in large fry pan. Add next 5 ingredients. Fry and stir until vegetables are soft and no pink remains in meat.
Add tomato and mushroom soup. Stir in tomato sauce, first amount of salt and pepper. Turn into small roaster.
In large uncovered saucepan cook shells in water, cooking oil and second amount of salt until tender but firm, about 5 to 7 minutes. Drain. Add to roaster.
Add first amount of cheese. Stir to mix.
Sprinkle withi remaining cheese. Bake covered 350 degrees oven for about 30 to 40 mins. until piping hot. Remove cover for a few minutes if cheese isn't melted.