Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. lean ground beef | ||
| ½ c. chopped onion | ||
| 1 tsp. Hy-Vee garlic salt | ||
| 1 (10.75 oz) can minestrone soup | ||
| 2 c. water | ||
| 2 c. uncooked Barilla pasta shells | ||
| 1 (15 oz) can Hy-Vee whole kernel corn, undrained | ||
| 3 fresh tomatoes, cut into wedges | ||
| 1 ½ c. fresh sliced mushrooms | ||
| 1 c. Hy-Vee baby carrots | ||
| ½ tsp. Hy-Vee Italian seasoning |
Directions
- Preheat oven to 400 degrees.
- Cook beef, onion and garlic salt in a large skillet over medium-high heat until beef is brown. Stir frequently. Drain if necessary.
- Stir in remaining ingredients. Cover and boil on high heat for 10 to 15 minutes or until pasta is cooked. Stir often.
- Pour into an ungreased 10-by-15-inch baking dish. Cover and bake for about 40 to 45 minutes.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 30mg
- Sodium: 950mg
- Total Carbohydrates: 48g
- Protein: 24g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 35%
0%
Iron 20%
0%
Calcium 4%