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Ingredients: |
1 tablespoon butter
1 cup chopped onion
1 cup red bell pepper, chopped
1 pound ground beef (optional)
1 (29 ounce) can diced tomatoes
1 (4.5 ounce) can sliced mushrooms
3 tablespoons chopped black olives (optional)
2 teaspoons dried oregano
12 ounces dry fettucine pasta
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese |
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Directions: |
Melt butter or margarine in a large skillet over medium heat.
Add onion and green bell pepper and saute until tender. Meanwhile,
in a separate large skillet, brown beef, if desired; drain and
reserve. To onion and bell pepper add tomatoes, mushrooms, olives
and oregano. Then add beef, if desired, and simmer uncovered
for 10 minutes. Preheat oven to 350º F (175º C).
Meanwhile, place half (6 ounces) of the fettuccine in a lightly
greased 9x13 inch baking dish. Top with half of the vegetable
mixture and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup
of mozzarella cheese. Repeat layers. Mix together soup and beef
broth until smooth and pour over casserole. Sprinkle with Parmesan
cheese and bake for 30 to 35 minutes or until heated through |
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Helpful Hints &
Tips: |
Serve with a green salad and crusty Italian bread, if desired. |
