A really satisfying, easy-to-make meal after a long day on the slopes. “Memories of Stoneham”
Ingredients
1 onion, finely chopped
1-2 cloves garlic, finely chopped
1 red or green pepper, diced (optional)
1 Tbsp butter + 1 Tbsp olive oil (or 2 Tbsp. olive oil)
1 pound minced beef or Italian sausage meat (optional)
2 cans cream of cheddar soup
2 cans cream of tomato soup (preferably with herbs, or add your own basil & oregano)
Up to 1 cup tomato or vegetable cocktail (V-8)
1 pound rotini, fusilli, or penne pasta, cooked al dente as per package instructions and drained
Parmesan cheese to taste
2 cups grated mozzarella cheese (for au gratin)
Directions
1. In large saucepan, on medium heat, cook onion, garlic, and pepper, if using, in butter/oil. When vegetables are soft, add meat, if using, until browned.
2. Add cream of cheddar and cream of tomato soup. If too thick, add up to 1 cup of tomato cocktail. Bring to a boil.
3. Add cooked pasta, stir well to coat evenly, and heat through.
4. The dish can be served as is with grated Parmesan cheese on the side, OR pour mixture in a buttered ovenproof dish (9 in. x 13 in.), cover with grated mozzarella, garnish with sliced red/green pepper or olives, and bake in a 350° F. oven for 20 minutes or until the cheese is bubbly.
Comments
Post a Comment