1 lb lean ground beef
2 cups sliced mushrooms
1 cup multicolored bell pepper (green, red, yellow),
1/2 cup chopped celery
1/2 cup chopped onions
1 canstewed tomatoes, undrained
1 canCAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
2 cups uncooked whole grain elbow macaroni
2 tbsp Worcestershire sauce
1 tbsp chili powder
1/4 cup shredded sharp Cheddar cheese
1 Cook beef until browned at medium-high heat in large non-stick skillet. Add mushrooms,peppers,onions,and celery. Cook and stir for 3 minutes.
2 Place mixture into shallow 2 qt (2 L) baking dish. Stir in all other ingredients,except cheese.
3 Bake covered,at 400 °F (200 °C) until pasta is tender – about 50 minutes.
4 Stir. Sprinkle with cheese and let stand 5 minutes before serving.