Casseroles came into fad in a big way in the sixties and seventies and with that a variety of colorful casserole dishes were introduced. Most of y'all know I collect Pyrex dishes. They are from the era of my childhood and were made so well that any in my collection can still be used today. I collect, display, and use every one of them on a regular basis!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: American
Keyword: beef
Servings: 6
Calories: 483kcal
Equipment
3 qt casserole dish or larger
Ingredients
2CupsCorkscrew MacaroniRotini
1can cream of mushroom soup
3/4CShredded Cheddar Cheese
3/4tspSeasoned Salt
1lbGround Beef
1can14 oz whole or diced tomatoes
3/4CGreen Pepperoptional - I leave it out for the kids
1can french fried onions
Instructions
Cook pasta as directed, rince and drain. Brown beef, drain fat. Combine all ingredients except french fried onions. Pour into greased 2 quart casserole. Cover and bake at 350 for thirty minutes. Uncover, top with french fried onions, and bake five minutes longer.