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Green Pepper Casserole

Total Time

Prep: 10 min. Cook: 1 hour 25 min.

Makes

12 servings

I always prepare this family favorite when peppers and onions are in season.—Ellen Lloyd, Greenfield, Wisconsin
Green Pepper Casserole Recipe photo by Taste of Home

Ingredients

  • 3 pounds ground beef
  • 5 small onions, chopped
  • 3 cans (10-1/2 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

  1. In a Dutch oven, cook beef and onions over medium heat until no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Add soup and paprika. Cover and simmer 1 hour.
  2. Stir in the green peppers, peas, mushrooms, pimientos, salt and pepper. Cover and simmer until peppers are tender, 15 minutes.
  3. Meanwhile, cook macaroni according to package directions; drain. Place in a large serving bowl; top with meat mixture. Sprinkle with Parmesan cheese.

Nutrition Facts

1 serving: 440 calories, 15g fat (5g saturated fat), 70mg cholesterol, 471mg sodium, 48g carbohydrate (11g sugars, 5g fiber), 28g protein.

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