Ingredients
1 lb extra lean ground beeef
2 c sliced mushrooms
1 c chopped red and yellow peppers
1/2 c each chopped onion and celery
1 can stewed tomatoes (14-19 oz)
1 can cream of mushroom soup
2 cups elbow macaroni (uncooked)
2 tbsp worcestershire sauce
1 tbsp chili powder
1/4 cup shredded cheddar cheese (old)
Preparation
Cook beef until browned in non-stick skillet. Add mushrooms, peppers, onions and celery and cook for 3 mins. Place mixture into shallow baking dish. Stir in all ingredients except cheese. Bake covered at 400 degrees until pasta is tender (about 50 mins) Sprinkle with cheese and let stand for 5 mins.
