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6 servings
suggest servings
| 8 | ounces | pasta, ziti | uncooked |
| 16 | ounces | green beans | cut, drained |
| 11 | ounces | corn niblets | drained |
| 1 | pound | ground beef | |
| 2 | cans | soup, cream of mushroom | golden, condensed |
| 14 1/2 | ounces | tomatoes, canned | chunky or italian |
| 1 | teaspoon | basil | crushed |
| 1/4 | teaspoon | black pepper | |
| 1/2 | teaspoon | garlic powder | |
| 2 | cups | cheddar cheese, very old, sharp | shredded |
Preheat oven to 400 degrees.
Cook ziti according to package directions; drain.
Return cooked ziti and vegetables (green beans and corn) to cooking pot used to cook ziti.
Meanwhile, in 10 inch skillet over medium heat, cook beef until browned, stirring to separate meat; drain fat.
Stir in soup, tomatoes, basil, pepper, and garlic to meat.
Heat thoroughly. Add soup mixture to ziti mixture; mix well.
Spoon into greased 13 x 9 inch baking dish.
Cover with foil.
Bake 15 minutes.
Uncover; sprinkle with cheese. Bake 5 minutes more or until cheese melts.
Makes 7 1/2 cups or 6 servings.
I was very impressed with this meal. It's easy to make, and was delicious. I did, however, make it with cream of chicken soup instead of the mushroom soup. Excellent flavor. Good combination of veggies, meat and pasta.
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| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 6.0g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 825mg | 34% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 2.0g | 10% |
| Sugars 4.0g | |
| Protein 23.0g | 46% |
| Vitamin A | 7% | Vitamin C | 21% | |
| Calcium | 7% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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OK, picture this: The year is 6000 BC and you're a member of a nomadic tribe, probably in what is now modern day Iraq. For sustenance along the journey, your...
Meatloaf mixture is great, but my vegetables were so so and I prefer more vegetables and less meat. Would be great for meat lovers.
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