1 can (28oz) stewed tomatoes
1 can condensed cream of mushroom soup, undiluted
2 cups fresh or frozen corn
I medium green pepper, chopped
1 medium onion, chopped
1 tablespoon Worcestershire sauce
3 cups cooked macaroni
Cook macaroni according to package directions.
In a large skillet, cook beef until no longer pink. Drain. Stir in the tomatoes, soup, corn, green peppers, onion and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in macaroni and heat through.
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