Beefy Cheddar Bake
Kimberly Keafer of Johnsbury, Vermont sent us this handed-down recipe. She writes, "This was my grandmother’s casserole recipe. Mom made it for her family and now I make it for mine. It’s delicious and a great dish for sharing. Everyone I’ve ever made this for loves it and asks to have it again. Go ahead, reheat it the next day, it’s just as good!"
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
14-1/2 oz. can diced tomatoes, drained
8-oz. pkg. shredded sharp Cheddar cheese
2 c. rotini pasta, cooked
10-3/4 oz. can cream of mushroom soup
6-oz. can French fried onions
In a skillet over medium-high heat, brown beef with onion and pepper; drain. Combine all ingredients except French fried onions in a large bowl; mix well. Spread mixture into a lightly greased 13"x9" baking pan; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil; sprinkle with onions. Bake, uncovered, for an additional 5 to 10 minutes. Serves 8 to 12.