Roman Casserole

Name: Roman Casserole
Ingredients: 1-pound ground beef; 1/2-pound hot Italian sausage, cut into; 1/2-inch pieces; 1 cup chopped onion; 2 teaspoons dried oregano leaves, crushed; 1 (10 3/4 ounce) can condensed Cheddar cheese soup; 1 (10 3/4 ounce) can condensed tomato soup; 1-cup water; 4 cups slightly undercooked mostaccioli noodles or other sturdy pasta; 4 slices (about 4 ounces) Cheddar cheese, cut in half diagonally

10 ingredients

8 steps

Ingredients

1-pound ground beef
1/2-pound hot Italian sausage, cut into
1/2-inch pieces
1 cup chopped onion
2 teaspoons dried oregano leaves, crushed
1 (10 3/4 ounce) can condensed Cheddar cheese soup
1 (10 3/4 ounce) can condensed tomato soup
1-cup water
4 cups slightly undercooked mostaccioli noodles or other sturdy pasta
4 slices (about 4 ounces) Cheddar cheese, cut in half diagonally

Directions

1

Preheat oven to 400 degrees.
2

In skillet, cook beef with sausage, onion and oregano, stirring frequently to break up beef. When beef is browned, pour off fat.
3

Add undiluted soups, water and cooked noodles; stir gently until well combined.
4

Pour into 12-by-8-by-2-inch baking dish.
5

Cover; bake for 40 minutes or until hot.
6

Uncover; stir.
7

Top with cheese; bake until cheese melts. Yield:
8

8 servings.