Peanut Casserole Recipe
Ingredients
| 1 8-oz. package shell macaroni | ||
| Onions | 2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Salad oil | 2 Tablespoon | |
| Ground beef | 2 Pound | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 10-oz. can cream of tomato soup | ||
| Evaporated milk | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Worcestershire sauce | 2 Tablespoon | |
| Peanuts | 1 Cup (16 tbs), coarsely chopped | |
Directions
Cook macaroni according to package directions until barely tender; drain.
Combine onions, green pepper, salad oil and beef in large kettle.
Cook over medium heat until beef has browned, breaking beef up with fork.
Season with salt and pepper.
Stir in soup, milk, 2/3 cup cheese and Worcestershire sauce.
Add maca- roni.
Cover; simmer for 20 minutes, stirring occa- sionally.
Turn into 2 1/2-quart greased casserole.
Sprinkle with remaining cheese and peanuts.
Bake in 350-degree oven tor 30 minutes.
Combine onions, green pepper, salad oil and beef in large kettle.
Cook over medium heat until beef has browned, breaking beef up with fork.
Season with salt and pepper.
Stir in soup, milk, 2/3 cup cheese and Worcestershire sauce.
Add maca- roni.
Cover; simmer for 20 minutes, stirring occa- sionally.
Turn into 2 1/2-quart greased casserole.
Sprinkle with remaining cheese and peanuts.
Bake in 350-degree oven tor 30 minutes.
Chef
