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Maria's Place
Campbell's Beef & Mozzarella Bake

I'm posting this recipe after preparing it only once, so you know it must be pretty good! This was very easy to prepare, and it was a big hit with my toddler son, who loves pasta! This recipe comes from a cookbook I found in the bargain section at Barnes & Noble. It doesn't appear to be available on-line, but you might find copies in the bargain section of your B&N store. The cookbook is called Favorite Brand Name Best-Loved Casseroles .

1 lb. ground beef
1 can (11 1/8 oz.) Campbell's Condensed Italian Tomato Soup
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1 1/4 cups water
1 tsp. dried basil leaves, crushed
1/4 tsp. pepper
1/8 tsp. garlic powder or 1 clove garlic, minced
1 1/2 cups shredded mozzarella cheese (6 oz.)
4 cups hot cooked medium shell macaroni (about 3 cups uncooked)

Variation:
Substitute 4 cups hot cooked elbow macaroni (about 2 cups uncooked) for shell macaroni.

Notes:
I used regular Tomato soup and added about a teaspoon of Italian seasoning. Also, I used 98% fat-free Cream of Mushroom soup, and low-fat mozzarella cheese, and the casserole turned out great!

In large skillet over medium-high heat, cook beef until browned, stirring to separate meat. Drain fat.

Add soups, water, basil, pepper, garlic powder or minced garlic, 1 cup cheese, and macaroni. Spoon into 2 quart shallow baking dish. Bake at 400 degrees for 20 minutes or until hot.

Stir. Sprinkle remaining cheese over beef mixture. Bake 5 minutes more or until cheese is melted. Makes 6 servings.

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