Beef & Mozzarella Bake
1 pound ground beef
1 can condensed italian tomato soup
1 can condensed cream of mushroom soup
1 1/4 cups water
1 teaspoon dried basil leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder or 1 clove garlic, minced
1 1/2 cups shredded mozzarella cheese
4 cups hot cooked medium shell macaroni (about 3 cups uncooked)
First, in a medium sized skillet over medium-high heat, cook the beef until browned, stirring to separate the meat. Pour off the fat.
Then, add the cans of soup, water, basil, pepper, garlic powder, 1 cup of the cheese and the macaroni. Spoon into 2-quart shallow baking dish. Bake at 400*F for 20 minutes or until hot.
Stir. Sprinkle remaining cheese over beef mixture. Bake 5 minutes more or until the cheese is melted.
Variation: Substitute 4 cups hot cooked elbow macaroni (about 2 cups uncooked) for shell macaroni.