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!
Course: Main Course
3 qt casserole dish or larger
1can cream of mushroom soup
3/4CShredded Cheddar Cheese
1can14 oz whole or diced tomatoes
3/4CGreen Pepperoptional - I leave it out for the kids
1can french fried onions
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.