Shanny

This started out as sort of just using up what I had in the cupboard. But it turned out better than I deserved, and DH thinks it's a keeper.

1/2 lb. ground chuck, browned & crumbled
1 small zucchini, coarsely chopped
a handful of frozen peas (for color)
1 can or jar artichoke hearts, drained
1½ cups Dreamfields macaroni, cooked six minutes only & then drained
1 can cream of mushroom condensed soup
1/4 c. heavy cream
salt to taste
ground red pepper to taste

Combine ingredients, heat to serving temperature. Sprinkle with shredded parmesan cheese.

Shanny

My poor husband . . . the one who said this one's a keeper? Well, I got started making it again tonight, 'cept I didn't have zucchini so I used celery. I didn't have green peas but the celery gave the color. I had half a can of black beans in the fridge, so I dumped those in. And instead of macaroni I used penne rigate. No darn wonder he didn't know he'd eaten it before! (but it's still good . . . really good! )

1/2 lb. ground chuck, browned & crumbled
2 ribs celery, coarsely chopped
1/2 cup black beans, drained
1 can or jar artichoke hearts, drained
1½ cups Dreamfields penne pasta, cooked eight minutes only & then drained
1 can cream of mushroom condensed soup
1/4 c. sour cream
salt to taste
ground red pepper to taste

Combine ingredients, heat to serving temperature. Sprinkle with shredded parmesan cheese.