21 of 22 Dutch Oven Camping Recipes
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Title: Green Pepper Casserole
Categories: Beef, Vegetables, Mushrooms, Pasta, Cheese
Yield: 12 servings

3 lb Ground beef
5 sm Onions; chopped
31 1/2 oz (3 cans) tomato soup;
- undiluted
1 tb Paprika
3 md Bell peppers; chopped
16 oz Can peas; drained
8 oz Can mushroom stems & pieces;
- drained
4 oz Jar pimientos; drained
Salt & pepper
16 oz Medium pasta shells
Grated Parmesan cheese

In a Dutch oven, cook beef and onions over medium heat
until meat is no longer pink, 5-7 minutes, breaking up
beef into crumbles; drain. Add soup and paprika. Cover
and simmer 1 hour.

Stir in green peppers, peas, mushrooms, pimientos, salt
and pepper. Cover and simmer until peppers are tender,
15 minutes.

Meanwhile, cook macaroni according to package

directions; drain. Place in a large serving bowl; top
with meat mixture. Sprinkle with Parmesan cheese.

Ellen Lloyd, Greenfield, Wisconsin

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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