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South African   -   Fusilli With Mushrooms And Artichokes   adapted from South African Gourmet Food and Wine by Rosen & Loon

  • 1 Large Onion -- Finely Chopped
  • 3 Whole Peppers, Red, Yellow And Green -- Sliced
  • 1 Tablespoon Olive Oil
  • 1 Can Cream Of Mushroom Soup
  • 1 Can Whole Button Mushrooms -- Drained
  • 1 Can artichoke hearts -- Drained And Halved
  • 1 Can Tomatoes -- Diced
  • 1 Pound Fusilli Pasta -- Cooked Al Dente
  • Parmesan Cheese -- To Taste
  • Basil -- To Taste
Directions Saute onions and peppers in olive oil. When almost done, add soup, mushrooms and artichokes. Cook 1 -2 minutes. Add tomatoes and stir. Cook for 1 minute. In an ungreased, 9X13 dish, alternate layers of pasta and sauce finishing with the sauce. Top cheese and Basil. Bake 350 degrees for 20 minutes. Will store up 2 days in the refrigerator, uncooked.
Serves 8
Time to Make 0:00

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