1 lb(s) (500 g) extra lean ground beef
2 cup (500 mL) sliced mushrooms
1 cup (250 mL) chopped red and yellow peppers
½ 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 cup (500 mL) uncooked whole wheat elbow pasta
2 Tbsp (30 mL) Worcestershire sauce
1 Tbsp (15 mL) chili powder
¼ cup (60 mL) shredded sharp Cheddar cheese
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
Source and Credits
Courtesy of CookWithCampbells.ca™