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Mac ’n Cheeseburger Casserole
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| Prep Time: 10 min Cook Time: 60 min Ingredients | |
| 1 lb (500 g) | extra lean ground beef |
| 2 cups (500 mL) | sliced mushrooms |
| 1 cup (250 mL) | chopped red and yellow peppers |
| 1/2 cup (125 mL) | each, chopped onions and chopped celery |
| 1 can (14 oz) | stewed tomatoes, undrained |
| 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup | |
| 2 cups (500 mL) | uncooked whole wheat elbow pasta |
| 2 tbsp (30 mL) | Worcestershire sauce |
| 1 tbsp (15 mL) | chili powder |
| 1/4 cup (60 mL) | shredded sharp Cheddar cheese |
Directions
1. Cook beef until browned at medium-high heat in large non-stick skillet. Add mushrooms, peppers, onions, and celery. Cook and stir for 3 minutes.
2. Place mixture into shallow 2 qt (2 L) baking dish. Stir in all other ingredients, except cheese.
3. Bake covered, at 400 °F (200 °C) until pasta is tender – about 50 minutes.
4. Stir. Sprinkle with cheese and let stand 5 minutes before serving.
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