Green Pepper Casserole

Name: Green Pepper Casserole
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 12 servings.
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

TOTAL TIME: Prep: 10 min. Cook: 1 hour 25 min. YIELD: 12 servings.

I always prepare this family favorite when peppers and onions are in season.—Ellen Lloyd, Greenfield, Wisconsin

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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