Ingredients
3 pounds ground beef5 small onions, chopped3 cans (10-1/2 ounces each) condensed tomato soup, undiluted1 tablespoon paprika3 medium green peppers, chopped1 can (16 ounces) peas, drained1 can (8 ounces) mushroom stems and pieces, drained1 jar (4 ounces) pimientos, drainedSalt and pepper to taste1 package (16 ounces) medium pasta shellsGrated Parmesan cheese
Preparation
In a Dutch oven, cook beef and onions over medium heat until no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Add soup and paprika. Cover and simmer 1 hour.
Stir in the green peppers, peas, mushrooms, pimientos, salt and pepper. Cover and simmer until peppers are tender, 15 minutes.
Meanwhile, cook macaroni according to package directions; drain. Place in a large serving bowl; top with meat mixture. Sprinkle with Parmesan cheese.
