Recipe - Cheesy Lasagna Soup

1 pound Ground Beef
1 md Onion, cut or sliced up
2 lg Green Peppers, cut 1inch
pcs
2 Cloves Garlic, finely
chopped
4 cup Water
2 cn Canned Diced Tomatoes, * see
note
6 ounce Tomato Paste
2 cup Mafalda, MiniLasagna/4 oz
1 tablespoon Brown Sugar, packed
1 One half teaspoon Italian Seasoning, crumbled
One fourth teaspoon Pepper
1 One half cup ItalianStyle Bread Crumbs
1 One half cup PartSkim Mozzarella Cheese,
6 oz

Cook beef, onion, bell peppers, and garlic in Dutch oven over medium heat,
stirring occasionally, until beef is brown and onion is tender; drain. Stir
in water, minced tomatoes, and tomato paste until blended. Stir in remaining
ingredients except croutons and cheese. Heat to boiling; reduce heat. Cover
and simmer about 15 minutes, stirring occasionlly, until pasta is tender.

Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or
casseroles. Top each with One fourth cup croutons. Sprinkle with cheese. Broil
soup with tops 34 inches from heat 12 minutes or until cheese is melted.
Posted to FOODWINE Digest 11 Dec 96

Recipe by: Betty Crocker Soup, Chili, and Bread Booklet

From: Lyn Belisle belisle@TENET.EDU

Date: Thu, 12 Dec 1996 05:42:34 0600