Click on a category to see more recipes in this category
Ingredients
1/2 (16 oz) Package bow tie pasta
1 Tablespoon vegetable oil
1 Onion, chopped
1 Green bell pepper, sliced thin
3/4 Pound lean ground beef
1 (10 3/4 oz) Can condensed cream of mushroom soup
1/2 (10 3/4 oz) Can milk
1/2 (4 oz) Can sliced mushrooms
1/4 Teaspoon dried thyme
1 1/2 Cups shredded sharp Cheddar cheese
Salt & pepper to taste
1/2 Cup dry breadcrumbs
2 Tablespoons butter or margarine, melted
1/2 Cup sharp Cheddar cheese, shredded
Instructions
Preheat the oven to 375�F. Lightly grease a 9� x 13� baking dish. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes, drain, and set aside in a large bowl.
Heat vegetable oil in a skillet over medium heat. Saut� onions and bell pepper until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
In a small bowl, mix together the breadcrumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.