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    Basic Fettuccine Lasagna

    Source of Recipe

    allrecipes.com -- holly

    Recipe Introduction

    "The fettuccine pasta used in this recipe is a delicious alternative to the typical lasagna noodle. Serve with a green salad and crusty Italian bread."

    List of Ingredients

    12 ounces dry fettuccine pasta
    1 pound lean ground beef (optional)
    1 cup chopped onion
    1 cup red bell pepper, chopped
    1 tablespoon butter
    1 (29 ounce) can diced tomatoes
    1 (4 ounce) can sliced mushrooms
    3 tablespoons chopped black olives
    2 teaspoons dried oregano
    1 cup shredded Cheddar cheese
    1 cup shredded mozzarella cheese
    1 (10.75 ounce) can condensed cream of mushroom soup
    1/4 cup beef broth
    1/4 cup grated Parmesan cheese 

    Recipe

    1 Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.

    2 In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.

    3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

    4 Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.

    5 Bake in preheated oven for 30 to 35 minutes, or until heated through. Makes 10 servings

 

 

 


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