Cooking Instructions

• In a deep sided skillet, add your butter, onions, peppers and mushrooms. Cook these on medium heat until they are soft and golden brown, about 10 to 15 minutes. After they are soft, add the Worcestershire and cook for about 3 minutes. Then season with the salt, pepper, paprika, onion and garlic powders. Sauté for a minute or two.
• Add your ground beef and fully cook making sure to break this up into a very fine crumble.
• If you need to drain the meat, do so before adding the rest of the ingredients.
• When the meat is fully cooked and incorporated with the cooked veggies, give it a taste and adjust the seasonings.
• Add your can of soup, bring to a simmer. Cut the cream cheese into cubes and add this to the skillet. Stir slowly and fold the cheese into the meat and veggies until it is melted and smooth.
• Next, add the cooked pasta and toss to coat with the sauce. Then add the dried parsley.
• Turn off the heat and immediately add the shredded cheese, stirring in two cups and sprinkling the top with the third cup. If using an oven safe pan, pop in the broiler to melt the cheese on top.
• Let this sit for 10 minutes before serving for the sauce to set up.
• Makes great leftovers.