#1358 - Mozzarella Beef

(by Shirley McNevich)

1lb. ground chuck
1 tsp. oregano
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 - 12oz. can Campbell's condensed Italian tomato soup
1 - 19.75oz. can Campbell's cream of mushroom soup
1 1/4 cups water
6oz. (or more) shredded mozzarella cheese
3 cups shell pasta

Cook and drain pasta shells according to box directions--set aside. In a greased skillet over medium heat add ground chuck, chopped onion, salt, pepper, garlic powder, oregano--cook and brown the beef while stirring. When meat is in small pieces and browned add tomato soup, mushroom soup and water--stir. Add 1 cup of the mozzarella cheese--stir. Add drained pasta shells--stir. Grease a 2 qt. baking dish--scoop the whole mixture into the baking dish. Cover the dish and bake at 400 degrees for 20 minutes--remove from oven, top with remaining mozzarella cheese, and return to oven uncovered until cheese melts and mixture is hot.