| 1 lb. | lean ground beef | |
| 1 tsp | Italian seasoning | |
| 2 cloves | garlic | |
| 1/3 cup | chopped red onion | |
| 1/4 tsp | pepper | |
| 2 1/2 cups | uncooked small pasta (egg noodles, elbow macaroni or fusilli work well) | |
| 2 cups | cooked broccoli florets (steamed or in the microwave) | |
| 1 can | cream of mushroom soup | |
| 1/8 tsp | salt | |
| 1 cup | shredded mozzarella cheese | |
| milk |
- Preheat oven to 350.
- Brown ground beef in large skillet over medium heat.
- Add Italian seasoning, garlic, onion and pepper when beef is about half way cooked.
- Meanwhile, cook pasta according to directions on package.
- In large bowl combine cream of mushroom soup and 1 soup can of milk.
- Add salt, cooked beef, cooked pasta, cooked broccoli and 3/4 cup of mozzarella cheese. Mix well.
- Spoon mixture into 9x13x2 oven-safe dish and top with remaining 1/4 cup of mozzarella cheese.
- Cover with foil and bake for 20mins. Uncover and bake for additional 10mins.
Makes 6 to 8 servings. Freezes well.