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Italian Tomato Beef Casserole


1 pound lean ground beef
7 ounces uncooked small elbow macaroni
1 14-1/2 ounce can cut tomatoes, drained
1 10-3/4 ounce can Italian tomato soup or regular tomato soup
1 small onion, chopped or 1 tablespoon dried instant onions
1 clove garlic, minced or 1/8 teaspoon dried minced garlic
1 4-1/2 ounce can sliced mushrooms, drained
1 teaspoon salt
1/2 teaspoon chili powder
1 teaspoon Italian seasonings
1/4 teaspoon pepper

Brown ground beef, drain. Cook macaroni according to directions. Mix beef, macaroni and remaining ingredients in a 2 quart casserole. Cover. Bake in 360 F oven for 30 minutes.

Makes 6 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.