1 Box Sea Shell Pasta
1 Stick Butter
1 Bag Frozen Chopped Onions
1 & 1/2 Pounds Ground Chuck
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Pound Can Tomatoes
2 Cans Tomato Soup
1/4 Cup Burgundy Wine
1 Pound Shredded Cheddar Cheese
Optional Large Can Mushrooms --
Drain Off Liquid
Saute the meat and onions. When the
meat is brown and onions soft, pour off grease. Sprinkle in the salt and
pepper. Add the can of tomatoes and mushrooms if using them. Add the wine and a
handful of the cheese to mixture and stir. Simmer for twenty minutes.
Cook sea shells according to package
directions except take them out when they are aldente because they will be in
the oven for an hour.
Set oven temperature to 350 degrees
Put the stick of butter in the
bottom of 13” x 9” pan. Add cooked noodles. Stir until butter melts. Add the
two cans of tomato soup. Stir well again. When the meat mixture is ready, pour
it carefully over the noodle mixture stirring to combine. Sprinkle the rest of
the cheese over the top and place in pre-heated oven for one hour.
To stretch it for our hungry hoard,
we always served a salad and garlic bread with it. This will double for pot
luck suppers or you can cut it in half. Use any red wine you like to drink,
I’ve even made it with sangria. ( the kids noticed) it was a little sweeter
than usual but everyone ate it there were no leftovers.
Pat Sager
Copy Editor
Razor’s
Edge Press
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