TOTAL TIME: Prep: 10 min. Cook: 1 hour 25 min.
MAKES: 16 servings


  • 3 pounds ground beef
  • 5 small onions, chopped
  • 3 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 tablespoon paprika
  • 3 medium green peppers, chopped
  • 1 can (16 ounces) peas, drained
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 jar (4 ounces) pimientos, drained
  • Salt and pepper to taste
  • 1 package (16 ounces) medium pasta shells
  • Grated Parmesan cheese

Nutritional Facts

1 each: 281 calories, 9g fat (4g saturated fat), 42mg cholesterol, 300mg sodium, 31g carbohydrate (5g sugars, 3g fiber), 21g protein.


  1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add soup and paprika. Cover and simmer for 1 hour.
  2. Stir in the green peppers, peas, mushrooms, pimientos, salt and pepper. Cover and simmer for 15 minutes or until peppers are tender.
  3. Meanwhile, cook macaroni according to package directions; drain. Place in a large serving bowl; top with meat mixture. Sprinkle with Parmesan cheese. Yield: 16 servings.
Originally published as Green Pepper Casserole in Country Ground Beef 1993, p77

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