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     Title: Green Pepper Casserole
Categories: Beef, Vegetables, Mushrooms, Pasta, Cheese
     Yield: 12 Servings

     3 lb Ground beef
     5 sm Onions; chopped
31 1/2 oz Tomato soup (3 cans);
          - undiluted
     1 tb Paprika
     3 md Bell peppers; chopped
    16 oz Can peas; drained
     8 oz Can mushroom stems & pieces;
          - drained
     4 oz Jar pimientos; drained
          Salt & pepper
    16 oz Medium pasta shells
          Parmesan cheese; grated

 In a Dutch oven, cook beef and onions over medium heat until meat
 is no longer pink, 5 to 7 minutes, breaking up beef into crumbles;
 drain. Add soup and paprika. Cover and simmer 1 hour.

 Stir in green peppers, peas, mushrooms, pimientos, salt, and
 pepper. Cover and simmer until peppers are tender, 15 minutes.

 Meanwhile, cook macaroni according to package directions; drain.
 Place in a large serving bowl; top with meat mixture. Sprinkle with
 Parmesan cheese.

 Recipe by Ellen Lloyd, Greenfield, Wisconsin

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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