Roman Casserole

• 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

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.

ground beef, italian sausage, onion, oregano, cheddar cheese soup, tomato soup, water, slightly undercooked mostaccioli noodles, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84778 (may not work)