Monday, December 12, 2011
The Great Pantry Challenge, Day Two
Continuing with my goal to use up the stuff in my pantry, last night I threw together this easy casserole. This is not the healthiest recipe but substituting "light" mushroom soup and Boca veggie crumbles helped, and even the meat eaters goggled it up without complaint!
Beef & Tomato Casserole
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1 small red pepper -- cut into 2-inch-long strips (about 1 cup)
1 medium onion -- cut in half and sliced (about 1/2 cup)
1 can diced tomatoes & green chilies -- (10 ounces)
1/4 a 1-pound package elbow pasta (about 1 cup) -- cooked and drained
1 can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) -- (10 3/4 ounces)
1/2 soup can milk
1 cup shredded Cheddar cheese (about 4 ounces)
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Remove the beef from the skillet. Pour off any fat.
Reduce the heat to medium. Cook the pepper and onion in the skillet until the vegetables are tender, stirring often. Return the beef to the skillet. Stir in the tomatoes and green chiles, the pasta, soup and milk. Pour the beef mixture into a 2-quart casserole. Sprinkle with the cheese.
Bake at 350°F. for 30 minutes or until the mixture is hot and the cheese is melted.
"Cream of mushroom soup is the secret ingredient in this scrumptious, family-favorite casserole that's on the table in no time."
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