Wednesday, October 22, 2008

Country Skillet Supper

1 lb. ground beef
1/2 c. chopped onion
1/8 tea. garlic powder
1 can cream of mushroom soup
1 can condensed beef broth
1 can diced tomatoes
1 c. sliced zucchini
1/2 tea. Italian seasoning
1 1/2 c. uncooked corkscrew pasta

In large skillet, cook beef, onion, & garlic powder until brown. Drain off fat, add soup, broth, tomatoes, zucchini, & italian seasoning. Heat to boil, then add pasta. Reduce to a simmer- cook 15 minutes stirring often until pasta is done.

Note: Optional sliced black olives to top.

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