Weekend Casserole Delight

• 1 lb lean ground beef
• 1 (8 ounce) bag elbow macaroni (small bag)
• 1 medium onion, chopped finely
• 1 small red bell pepper, chopped finely
• 1 small yellow bell pepper, chopped finely
• 2 garlic cloves, chopped finely
• 13 cup finely chopped green onion
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can cream of mushroom soup
• 1 (8 ounce) can corn
• 1 (15 ounce) can bean medley (kidney beans, navy beans, chickpeas, etc)
• 12 cup shredded cheddar cheese (sharp works best)
• 1 pinch salt
• ground pepper (to taste)

1. Brown ground beef in a pan, adding any spices you like (I used curry and Parmesan & herb), drain and set aside.
2. Cook elbow pasta, drain and set aside.
3. In a large mixing bowl, whisk together tomato paste and cream of mushroom soup.
4. Mix cheese into the tomato mixture.
5. Add beans, corn, onions, peppers, green onion, and garlic to the mix, mix until everything is coated.
6. Add ground beef to mixture, mix well.
7. Pour pasta in a large casserole dish.
8. Spoon beef mixture onto the pasta.
9. Carefully mix with a wooden spoon (or something similar) until fully mixed.
10. Bake at 350 for 35-40 minutes, or until bubbly.
11. *I also like to add some more cheese on the top for the last 5 minutes of baking*.

lean ground beef, elbow macaroni, onion, red bell pepper, yellow bell pepper, garlic, green onion, tomato paste, cream of mushroom soup, corn, bean medley, cheddar cheese, salt, ground pepper

Taken from www.food.com/recipe/weekend-casserole-delight-503374 (may not work)