Monday, October 19, 2015

Crunchy Beef Casserole

2 Cups rotini pasta (corkscrew)
1 pound ground beef
1 can cream of mushroom soup, undiluted
¾ cup shredded cheddar cheese
¾ tsp seasoned salt
1 can (14 oz) whole or diced tomatoes
1 can french fried onions

1.Cook pasta as directed, rinse and drain.
2. Preheat oven to 350 degrees.
3. Brown beef and drain the fat.
4.Combine beef with soup, cheese, salt and tomatoes. Pour into greased 2 quart casserole.
5.Cover and bake for 30 minutes.
6.Uncover, top with fried onions, and bake five minutes longer.

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