Dime-A-Spoon Dinner Noodle-Onion Bake

Recipe Ingredients

9 oz	255g	Corkscrew pasta
1 lb	454g / 16oz	Ground round
1 lb	454g / 16oz	Green bell pepper - chopped (small)
1		Italian peeled tomatoes*
1		Cream of mushroom soup
1 cup	146g / 5.1oz	Shredded cheddar cheese
1/4 teaspoon	1.3ml	Pepper
1		French fried onions

Recipe Instructions

*drained

1. In a large saucepan of boiling salted water, cook pasta until just tender, about 9 minutes. Drain well. return pasta to empty large saucepan.

2. In l a large skillet, cook ground round and bell pepper over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color, about 5 minutes. drain off excess fat. Add tomatoes and break up with a spoon. Stir in soup, Cheddar cheese and pepper. Add meat mixture to pasta in saucepan and mix well.

3. In a lightly oiled 2-quart casserole, place half of the noodle mixture and sprinkle with half of the onion, spread with remaining noodles and cover. Bake 30 minutes, until casserole is bubbling. Remove cover, sprinkle remaining onions over top, and bake 5 minutes longer.

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