Recipe by HEATHERGILBERT
"This is a pasta casserole with sort of a southwestern flavor. This is also good with canned tomatoes with green chilies, or added red pepper and garlic."
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1 (14.5 ounce) can
whole peeled tomatoes, chopped
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded Cheddar cheese, divided
1/2 (12 ounce) package
Better than I thought it was going to be. I used canned diced tomatoes, added garlic seasoning, ground pepper, chicken boulion, and seasoning salt to give it some more flavor. I also didn't realize I ran out of milk so I used half and half. Nice and fatty, but good! Will make again.
This recipe is just a little bland, I did however add a few spices to it, but it still seems to be missing something. I made a couple little changes - I didn't have any canned whole tomatoes so I used a can of diced instead and also I used the pre-crumbled bacon that you get from Costco. I did cook the pasta seperately first, too, and that saved a ton of time, so I definitely recommend that to anyone making this in the future. The spices I added, just for reference, were some crushed red peppers, regular pepper, and a bit of garlic salt. Oh and some minced garlic too. I think I would make it again because it's definitely quick and easy but I'll change something next time. Hopefully this helps anyone else that's interested in this recipe!
I made this for my family last night, substituting sausage for bacon, and salsa for the tomatoes. To the sauce I added some freshly ground pepper and some chili powder.
Not bland at all, a very quick and simple dish, and very filling.
This recipe turned out pretty good and my small children liked it. I did change a few things to make it more flavorful and a bit more healthy. I used about three pieces of bacon, cooked in the pan first then taken out so I could wipe out the pan and brown the beef, onion and about a 1/2 tablespoon of minced garlic. This cut down on some of the fat transfer to the beef. I then added everything to the large sauce pan and used the Healthy Requests Cream Of Mushroom soup and 2% milk. I also used a cheddar jack combo for the cheese because that's what I had on hand. At this point I added some kosher salt and fresh ground pepper. I used Barilla Plus elbow macaroni noodles, they are multigrain and have protein and omega 3's. They did take a long time to cook in the sauce pan, but I think that it probably made the noodles more flavorful than cooking them in water first. Overall, it was a success even with my picky 2 and 4 year old.
My whole family loved this! The only change I made was I omitted the bacon.
I changed several things. I did not use bacon at all. I browned 2lb lean ground beef and onion with Southwest seasonings from Vita Mix, 1.5tbs. Drained the meat. I then added 14oz of crushed fire roasted tomatoes, 18oz skim milk and 1/2 cup sharp shredded cheddar. I let it boil and added 6oz shell pasta. It would have been much better to make the pasta separately and I will next time. Once pasta was soft, I put it into the dish and sprinkled with a cup of sharp cheese. I baked it for 10 min and it really was tasty. I hope you enjoy. My picky guys told me it was good, and they are harsh critics :)
Delicious! Great for Fall nights :) Great way to feed kids and a group of guys.
Pretty tasty I thought. I added lots of salt and pepper and Minced Garlic. Instead of baking I just put the cheese on top at the end and then used a lid to cover , let it sit for 10 minutes and perfectly melted cheese. Savfed me a dish to wash and I didn;t have to have the oven on. Good with a Salad on the side.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 218
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