Recipe by Campbell's Kitchen
"This great tasting and almost effortless dish features strips of stir-fried beef sirloin steak combined with a vegetable-pasta blend and Campbell's® Condensed Tomato Soup."
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boneless beef sirloin steak, 3/4 inch thick
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup
1 (16 ounce) bag
frozen vegetable pasta blend
My 12 year old made this for supper the other night. She doesn't like tomato-anything, but liked this dish. She ate every bite and even took it to school for lunch, cold. Thanks for the recipe!
I gave this 3 stars because it was a little plain. I added vegetables and garlic with the meat as I stir fried it. The meal itself was super quick to make. The children liked it well enough. The adults wanted more flaovour in the sauce.
Pretty good. I added some minced garlic and onion and Worcestershire sauce and cheese for taste. I think I would add fresh basil in the future. Overall, easy and tasty!
This was pretty easy. Fairly tasty too!
I went by the basic recipe, but added a little steak sauce and pepper. Then I poured the hot mixture into a casserole, sprinkled a light layer of grated cheese, then covered the top with mashed potatoes. After baking in a 350 oven for 30 minutes, remove the cover and let the top brown for 10 to 15 minutes, then remove and let stand for 5 minutes. It's a complete meal, meat potatoes and veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Beef and Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 206
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