Ingredients
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1 lb ground beef
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1 (15 ounce) can tomatoes
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1/4 cup chopped onion
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1/4 cup chopped bell pepper
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1/4 cup chopped celery
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1 (8 ounce) can mushrooms
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2 tablespoons brown sugar or 2 tablespoons sweet pickle juice
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2 tablespoons Worcestershire sauce
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1 (10 3/4 ounce) can cream of mushroom soup
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1/4 lb sharp cheddar cheese
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1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
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1 (8 ounce) can tomato sauce
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salt and pepper
Instructions
- Brown meat in large skillet or Dutch oven.
- Add onions, pepper and celery and simmer for 15 minutes.
- Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
- Add salt and pepper to taste.
- Cook in skillet for 1 hour.
- Place cooked pasta in bottom of large casserole dish.
- Spoon mushroom soup over pasta.
- Pour sauce over the soup and top with cheese.
- Bake in 350°F oven for 30-45 minutes.
- Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.