Green Pepper Casserole Recipe

Publisher Photo

Green Pepper Casserole Recipe

Be the first to add a review
Publisher Photo
I always prepare this family favorite when peppers and onions are in season.—Ellen Lloyd, Greenfield, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 25 min.

Ingredients

  • 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

Directions

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.
Stir in the green peppers, peas, mushrooms, pimientos, salt and pepper. Cover and simmer for 15 minutes or until peppers are tender.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGreen Pepper Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review