Mac 'n Cheeseburger Casserole

By Hortond

Ingredients

• 1 lb (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 tbsp (30 mL) Worcestershire sauce
• 1 tbsp (15 mL) chili powder
• 1/4 cup (60 mL) shredded sharp Cheddar cheese

Preparation

Step 1

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.

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

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

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


Recipe Tip
Spiral-shaped Scooby-Doo pasta – also available in whole wheat form - is a fun substitute for the elbow pasta (macaroni) in this hearty main dish!