|16 oz||pkg. spagetti|
|1 lb||ground beef|
|1 medium||onion, chopped|
|1 medium||green bell pepper, chopped|
|14 oz||can diced tomatoes,undrained|
|10 oz||can tomato soup, undiluted|
|1 c||beef broth|
|2 tsp||chili powder, more or less|
|10 oz||thawed whole corn|
|10 oz||thawed peas|
|4 oz||jar or can stems and pieces mushrooms, drained|
|2 c||shredded cheddar cheese,divided|
|salt and pepper to taste|
Pinched by Cathy_McLean, and 170 more.
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DirectionsIn a large skillet, cook and scramble beef,onion,and green pepper over medium heat until meat is no longer pink. Add tomatoes, broth, soup and chili powder.Add corn peas, mushrooms, salt and pepper to taste.Cover and simmer 15 minutes. Remove from heat.
Cook pasta in boiling water for 8 minutes, drain.
Stir pasta into pan.Layer half of the mixture in a greased 4 quart baking dish. Sprinkle with 1 cup of the cheese; repeat layers.
Bake, uncovered, at 350^ for 25 minutes or until heated through.