Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 cup chopped onion

  3. 1 cup bell pepper, chopped (red or green)

  4. 1 pound ground beef

  5. 1 can (29 oz. size) diced tomatoes

  6. 1 can (4 1/2 oz. size) sliced mushrooms

  7. 3 tablespoons chopped black olives, optional

  8. 2 teaspoons dried oregano

  9. 12 ounces dry fettuccine pasta

  10. 1 cup shredded Cheddar cheese

  11. 1 cup shredded mozzarella cheese

  12. 1 can condensed cream of mushroom soup

  13. 1/4 cup beef broth

  14. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Melt butter or margarine in a large skillet over medium heat. Add onion and bell pepper and saute until tender.

  2. Meanwhile, in a separate large skillet, brown beef, if using; drain fat and set aside. To onion and bell pepper add tomatoes, mushrooms, olives and oregano. Then add optional beef and simmer uncovered for 10 minutes. Heat oven to 350.

  3. Meanwhile, place half (6 ounces) of the fettuccine in a lightly greased 9×13 inch baking dish. Top with half of the 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 and bake for 30 to 35 minutes or until heated through.

  4. This recipe for Baked Fettuccini Lasagna serves/makes 6.


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