Green Pepper Casserole

• 3 pounds ground beef
• 5 small onions, chopped
• 3 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 1 tablespoon paprika
• 3 medium green peppers, chopped
• 1 can (16 ounces) peas, drained
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 jar (4 ounces) pimientos, drained
• Salt and pepper to taste
• 1 package (16 ounces) medium pasta shells
• Grated Parmesan cheese

1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add soup and paprika. Cover and simmer for 1 hour.
2. Stir in the green peppers, peas, mushrooms, pimientos, salt and pepper. Cover and simmer for 15 minutes or until peppers are tender.
3. Meanwhile, cook macaroni according to package directions; drain. Place in a large serving bowl; top with meat mixture. Sprinkle with Parmesan cheese.

ground beef, onions, tomato soup, paprika, green peppers, peas, mushroom stems, pimientos, salt, pasta shells, parmesan cheese

Taken from www.tasteofhome.com/recipes/green-pepper-casserole/ (may not work)