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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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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 (10-3/4 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:
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.
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