Ingredients
10
10 servings
- •12 ounces dry fettuccine pasta
- •1 pound lean ground beef
- •1 tablespoon butter
- •1 cup chopped onion
- •1 cup red bell pepper, chopped
- •1 (29 ounce) can diced tomatoes
- •1 (4 ounce) can sliced mushrooms
- •3 tablespoons chopped black olives
- •2 teaspoons dried oregano
- •1 cup shredded Cheddar cheese
- •1 cup shredded mozzarella cheese
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •0.25 cup beef broth
- •0.25 cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.
- Brown beef in a large skillet over medium heat. Drain fat from the pan and transfer meat to a bowl. Melt butter in the same skillet and cook onion and bell pepper until tender. Stir in tomatoes, mushrooms, olives, and beef. Season with oregano. Simmer for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Arrange 1/2 of the cooked fettuccine in the prepared dish, top with 1/2 of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers.
- Mix together condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until heated through, 30 to 35 minutes.
Nutritional Facts
Per 10 servings
- Calories: 366
- Carbohydrate: 33g
- Fat: 17g
- Fiber: 3g
- Protein: 21g
- Sugar: 5g
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