Busters Recipes

Cheesy Lasagna Soup

1 pound ground beef

1 medium onion, sliced

2 large green bell peppers, cut in 1-inch pieces

2 cloves garlic, finely chopped

2 cups water

2 14-1/2-ounce cans diced tomatoes in olive oil, garlic and spices, undrained

1 6-ounce can tomato paste

2 cups (4 ounces) Mafalda (mini lasagna noodles) pasta

1 tablespoon brown sugar, packed

1-1/2 teaspoons Italian seasoning, crumbled

1/4 teaspoon pepper

1-1/2 cups Italian-style croutons

1-1/2 cups (6 ounces) shredded mozzarella cheese Cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes and tomato paste. Stir in brown sugar, Italian seasoning and pepper. Place in CROCK-POT. Cook on Low for 6 to 8 hours.

About 1 hour before serving, place cooked noodles in CROCK-POT with remaining ingredients. Top with croutons. Sprinkle with cheese. Makes 6 servings.