Crunchy Beef Casserole

2 cups corkscrew macaroni (rotini) but you can use a different shape
1 pound ground beef
1 can cream of mushroom soup
3/4 cup shredded cheddar cheese
3/4 tsp. seasoned salt
14 ounce can petite diced tomatoes
3/4 cup chopped green pepper (I think I only had red so I used that)
1 can french-fried onions

Preheat the oven to 350 and grease a casserole dish.

Cook macaroni as directed on the package; drain. Brown beef in large skillet until no longer pink. Drain the fat. Combine all ingredients except the french-fried onions and spoon into casserole dish. Cover and bake for 30 minutes, then uncover, top with the french-fried onions, and bake for 5 minutes longer.

This is the other casserole recipe Katie and Jess wanted. Again, another B. But easy to take to someone when they need a meal. Cheap and not too bad tasting.

Kathy's Country Casserole

2 cups small shell pasta, cooked and drained
2 cups frozen mixed vegetables, cooked and drained
2 cps shredded cheddar cheese
1 cup french-fried onions
2 cups shredded chicken
1 can cream of chicken soup
1/2 cup milk
1 tsp. black pepper (use a bit less)
1/4 tsp. garlic powder
1/2 tsp. salt

Preheat the oven to 350. Combine everything in a large bown, reserving half the cheese and half of the onions for topping later.

Spoon into 9 x 13 greased pan. Bake for 25 minutes. Top with the remaining french fried onions and cheese and bake until the cheese is melted, about 5 more minutes.

Katie and Jess wanted this recipe so I posted it here. I'd give it a B -- not wonderful but easy and something you could take to someone when they need a dinner.