Source: Campbell's Recipes

Beef & Tomato Casserole
Cream of mushroom soup is the secret ingredient in this scrumptious, family-favorite casserole that's on the table in no time.
Serves: 4 servings (about 1 3/4 cups each)
Prep Time: 10 minutes
Cook Time: 45 minutes


1 pound Ground Beef
1 small red pepper, cut into 2-inch-long strips (about 1 cup)
1 medium onion, cut in half and sliced (about 1/2 cup)
1 can (10 ounces) diced tomato and green chilies
1/4 of a 1-pound package elbow pasta (about 1 cup), cooked and drained
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 soup can milk
1 cup Shredded Cheddar cheese (about 4 ounces)

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

Reduce the heat to medium.  Cook the pepper and onion in the skillet until the vegetables are tender, stirring often.  Return the beef to the skillet.  Stir in the tomatoes and green chiles, the pasta, soup and milk.  Pour the beef mixture into a 2-quart casserole.  Sprinkle with the cheese.

Bake at 350°F. for 30 minutes or until the mixture is hot and the cheese is melted.