Saturday, February 6, 2010

Stuffed Shells

This is another recipe of my mom's that I love. It's great with salad and garlic bread.

16 jumbo pasta shells, cooked
1 lb ground chuck
1 c cheese, divided
1 can cream of celery soup

Brown beef, drain and rinse. Stir in half of the cheese. Dilute the cream of celery with half a can (the soup can) of milk. Pour enough of the diluted soup mix into the beef and cheese to hold together. Reserve the rest. Fill shells with beef mixture and put in a greased casserole dish. Pour remainder of soup on top and bake for 30 minutes at 350 degrees. Sprinkle with remaining cheese and bake long enough to melt.

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