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Prep Time: 0 Minutes Cook Time: 135 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This recipe came from a church fund raising cook book. This recipe freezes well. Do not bake before freezing. Just put it together, freeze it, thaw it and cook. I make it vegetarian with soy ground burger. Ingredients:
1 lb ground beef |
1 (15 ounce) can tomatoes |
1/4 cup chopped onions |
1/4 cup chopped bell peppers |
1/4 cup chopped celery |
1 (8 ounce) can mushrooms |
2 tablespoons brown sugar or sweet pickle juice |
2 tablespoons worcestershire sauce |
1 (10 3/4 ounce) can cream of mushroom soup |
1/4 lb sharp cheddar cheese |
1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag |
1 (8 ounce) can tomato sauce |
salt and pepper |
Directions:
1. Brown meat in large skillet or Dutch oven.
2. Add onions, pepper and celery and simmer for 15 minutes.
3. Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
4. Add salt and pepper to taste.
5. Cook in skillet for 1 hour.
6. Place cooked pasta in bottom of large casserole dish.
7. Spoon mushroom soup over pasta.
8. Pour sauce over the soup and top with cheese.
9. Bake in 350°F oven for 30-45 minutes.
10. Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.
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