Crunchy Beef Casserole

Before onions & cheese

I'm still on a cool weather casserole kick.  Last night's casserole was also from Southern Plate, just like last week's.  As she says the green pepper is optional, I only ended up adding in about a half cup.  This is a very easy recipe to put together.  While the pasta cooks, cook the ground beef, and between tending them, chop your green pepper and start putting your soup and tomatoes in your mixing bowl.  I also threw on some extra cheese on top of the french fried onions.  Because why not?


Ingredients
2 Cups Corkscrew Macaroni (Rotini)
1 can cream of mushroom soup
¾ C Shredded Cheddar Cheese
¾ tsp Seasoned Salt
1 lb Ground Beef
1 can (14 oz) whole or diced tomatoes
¾ C Green Pepper (optional - I leave it out for the kids)
1 can french fried onions

Instructions

Cook pasta as directed, rinse and drain. Brown beef, drain fat. Combine all ingredients except french fried onions. Pour into greased 2 quart casserole. Cover and bake at 350 for thirty minutes. Uncover, top with french fried onions, and bake five minutes longer.