Ingredients
- 1½ c elbow macaroni
- 1½ lbs ground round
- ¼ c chopped green pepper
- parsley
- 1 can condensed cream of mushroom soup
- ¾ c water
- salt and pepper to taste
- 1½ c shredded cheddar cheese
- 1 c bread crumbs
Instructions
- Cook and drain macaroni.
- In a large pan put 2 Tbsp of oil and cook ground round, onion, pepper and seasonings until brown.
- Add soup, water, macaroni and 1 cup cheese; mix well.
- Pour into buttered 2 quart casserole, sprinkle with remaining cheese and bread crumbs.
- Bake at 350 degrees for 20 minutes.
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