When friends and family rave about this skillet supper, I'm almost embarrassed to tell them how easy it is to prepare! I'm the oldest of 13 kids and have been cooking since I was 7.—Shannon Donnan, Saskatoon, Saskatchewan
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
4 ounces spaghetti or angel hair pasta, cooked and drained
In a large skillet, cook bacon until crisp. Remove with a slotted spoon and set aside. In the drippings, cook the beef, celery, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain.
Stir in the soup, Worcestershire sauce, salt, pepper and bacon; Stir in pasta. Cover and simmer for 20 minutes or until heated through.