Beef and Mozzarella Bake

Time for the Carnival of Recipes again. Erudite Michael of the Common Virtue will be hosting the recipes this week. Get your recipe in by Midnight Nov 11, 2004. Send them to recipe.carnival(at)gmail(dot)com. Where (at) = @ and (dot) = .

This is from the Campbell’s No Time To Cook Recipe book. I found it to be good for a quick and easy meal. It says the prep time is 10 minutes and cooking time is 35 minutes. It took me about that long but not necessarily in that division of time.

Ingredients

1 pound ground beef
1 tsp dried basil leaves, crushed
1/4 tsp black pepper
1/8 tsp garlic powder or 1 clove garlic minced
1 can Campbell’s condensed Italian Tomato Soup
1 can Campbell’s condensed Cream of Mushroom soup
1 ¼ cups water
1 ½ cups shredded mozzarella cheese ( 6 oz)
4 cups cooked medium shell macaroni (about 3 cups dry)

Directions

In 10-inch skillet over medium-high heat, cook beef, basil, black pepper and garlic until browned. Stirring to separate meat. Spoon off fat.

Stir in soups, water and 1 cup mozzarella cheese; add macaroni. In 2-quart oblong baking dish, spoon in mixture. Sprinkle with remaining ½ cup mozzarella cheese. Bake at 400 degrees F for 25 minutes or until hot and bubbling.