Tuesday, February 09, 2010

Beefy Pasta Skillet

The Menu:
Beefy Pasta Skilllet

The Original Recipe:
I found this on Campbells.com. My family LOVED it!! I thought it would need more flavor or seasonings, but it really didn't. My husband said if I wouldn't of told him it was "from scratch" he would of thought it was Hamburger Helper.

Beefy Pasta Skillet


From: Campbell's Kitchen

Prep: 10 minutes

Cook: 15 minutes

Serves: 4

This dish features ground beef and onion simmering with tomato, pasta and cheese.

Ingredients:

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 cup shredded Cheddar cheese

1 1/2 cup corkscrew-shaped pasta, cooked and drained

Directions:

Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, water, Worcestershire, cheese and pasta in the skillet and cook until the mixture is hot and bubbling.

Tip: You can substitute 1 cup uncooked elbow pasta, cooked and drained, for the corkscrew pasta, if you like.

Nutritional Values per Serving : :

Using Campbell's® Condensed Tomato Soup Calories 423, Total Fat 17g, Saturated Fat 7g, Cholesterol 82mg, Sodium 634mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 30g, Vitamin A 9%DV, Vitamin C 10%DV, Calcium 13%DV, Iron 22%DV

The Way I Made It My Own:
 I used shell pasta and added it to the meat mixture dry. I added 1 cup beef broth and 1 cup water to the meat/shell mixture and covered and cooked on medium (it was bubbly) for 15 minutes until the shells were tender. I then added the cheese and stirred to combine. It was PERFECT!

Kowboys Beefy Pasta Skillet

Ingredients:

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1 cup cup water

1 cup beef broth

1 tablespoon Worcestershire sauce

1/2 cup shredded Cheddar cheese

1 1/2 cup Shells pasta

Directions:


Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, water, broth, Worcestershire, and pasta in the skillet and cook until the mixture is hot and bubbling.

Cover and simmer on medium for 15 minutes or until pasta is tender. Add cheese, stir to combine.




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1 comment:

Sarah said...

Mmmmmm! Looks yummy!