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Ingredients
- 2 Tablespoons Butter
- 6 Small Green Bell Peppers, chopped
- 1 Large Onion, chopped
- 2 Cloves Garlic, chopped
- 1 Pound Ground Italian Sausage
- 1 Pound Ground Beef
- Salt and Ground Black Pepper, to taste
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 2 (14.5 Ounce) Cans Diced Tomatoes
- 1 Cup White Rice, cooked
- 1 (6 Ounce) Can Tomato Paste
- 2 Teaspoons Worcestershire Sauce
- 2 (10.75 Ounce) Cans Condensed Tomato Soup
- 1/4 Cup Water
- 2 Cups Cheddar Cheese, shredded
Directions
- Preheat oven to 350 degrees F
- Melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes
- Stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often for 10 to 12 minutes
- Drain grease. Season mixture with salt, black pepper, oregano, and garlic powder
- Mix diced tomatoes, rice, tomato paste, and Worcestershire sauce into the meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally
- Pour the mixture into a large baking dish
- Whisk tomato soup with water until smooth; pour soup over the meat mixture
- Spread Cheddar cheese over casserole
- Bake in the preheated oven until the casserole is heated through and the Cheddar cheese is browned and bubbling; about 30 minutes
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