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1 lb ground beef
1 (15 ounce) can tomatoes
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 (8 ounce) can mushrooms
2 tablespoons brown sugar or 2 tablespoons sweet pickle juice
2 tablespoons Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup
1/4 lb sharp cheddar cheese
1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
1 (8 ounce) can tomato sauce
salt and pepper
Directions:
1
Brown meat in large skillet or Dutch oven.
2
Add onions, pepper and celery and simmer for 15 minutes.
3
Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
4
Add salt and pepper to taste.
5
Cook in skillet for 1 hour.
6
Place cooked pasta in bottom of large casserole dish.
7
Spoon mushroom soup over pasta.
8
Pour sauce over the soup and top with cheese.
9
Bake in 350
1 (15 ounce) can tomatoes
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 (8 ounce) can mushrooms
2 tablespoons brown sugar or 2 tablespoons sweet pickle juice
2 tablespoons Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup
1/4 lb sharp cheddar cheese
1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
1 (8 ounce) can tomato sauce
salt and pepper
Directions:
1
Brown meat in large skillet or Dutch oven.
2
Add onions, pepper and celery and simmer for 15 minutes.
3
Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
4
Add salt and pepper to taste.
5
Cook in skillet for 1 hour.
6
Place cooked pasta in bottom of large casserole dish.
7
Spoon mushroom soup over pasta.
8
Pour sauce over the soup and top with cheese.
9
Bake in 350