Servings and Ingredients
|1 lbs.||lean ground beef|
|½ c.||chopped onion|
|1 tsp.||Hy-Vee garlic salt|
|1||(10.75 oz) can minestrone soup|
|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|
- 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.
370 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 30mg
- Sodium: 950mg
- Total Carbohydrates: 48g
- Protein: 24g
Vitamin A 80%
Vitamin C 35%