Title: Beef Ziti Casserole
Categories: Blank
Yield: 6 Servings
| 8 | oz | Ziti macaroni, uncooked |
| 1 | cn | (16 oz.) DelMonte cut green beans, drained |
| 1 | cn | (11 oz.) Green Giant Niblets corn, drained |
| 1 | lb | Ground beef |
| 2 | cn | (10 3/4 oz.) Campbell's condensed golden mushroom soup |
| 1 | cn | (14 1/2 oz.) DelMonte stewed tomatoes |
| 1 | ts | Dried basil leaves, crushed |
| 1/4 | ts | Pepper |
| 1/2 | ts | Garlic powder |
| 2 | c | Shredded sharp Cheddar cheese |
Preheat oven to 400 degrees. Cook ziti according to package directions;
drain. Return cooked ziti and vegetables (green beans and corn) to cooking
pot used to cook ziti. Meanwhile, in 10 inch skillet over medium heat, cook
beef until browned, stirring to separate meat; drain fat. Stir in soup,
tomatoes, basil, pepper, and garlic to meat. Heat thoroughly. Add soup
mixture to ziti mixture; mix well. Spoon into greased 13 x 9 inch baking
dish. Cover with foil. Bake 15 minutes. Uncover; sprinkle with cheese. Bake
5 minutes more or until cheese melts. By Gerald Edgerton on May 18, 1996