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Ingredients
- 1 lb. (500g.) extra lean ground
- 2 c. (500ml.) sliced mushrooms
- 1 c. (250ml.) chopped red and yellow peppers
- 1/2 c. (125ml.) each, chopped onions and chopped celery
- 1 can (140z.) stewed tomatoes, undrained
- 1 can (284ml.) cream of mushroom soup
- 2 c. (500ml.) uncooked whole wheat elbow pasta
- 2 tbsp. (30ml.) worcestershire sauce
- 1 tbsp. (15ml.) chili powder
- 1/4 c. (60ml.) shredded sharp cheddar cheese
Details
Servings 6
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 2qt. (2L) baking dish. Stir in all other ingredients, except cheese.
Baked covered at 400F until pasta is tender - about 50 minutes
Stir. Sprinkle with cheese and let stand 5 minutes before serving.
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