Weeknight Beef Skillet Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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We like this recipe because it has so much taste and is a quick meal when you have a busy day. Ingredients:
12 ounces extra lean ground beef |
1 medium red bell pepper, finely chopped |
10 ounces frozen mixed vegetables |
1 (8 ounce) can salt-free tomato sauce |
1 tablespoon low-sodium worcestershire sauce |
1/2 teaspoon dried italian seasoning, crushed |
2 teaspoons sugar |
6 ounces yolk-free egg noodles |
1/4 cup snipped fresh parsley |
3/4 teaspoon salt |
Directions:
1. Heat a 12 inch nonstick skillet over medium high heat. Remove from heat and spray with cooking spray. Cook beef for 3 minutes or until browned, stirring constantly.
2. Pour into a colander and rinse under hot water to remove excess fat, drain well.
3. Wipe skillet with paper towels. Stir in bell pepper, cook 3 minutes or until crisp tender, stirring frequently. Stir in vegetables, tomato sauce, Worcestershire sauce, Italian seasoning and sugar. Bring to a boil, reduce the heat and simmer, covered for 20 minutes or until green beans are tender.
4. Meanwhile cook noodles omitting salt and oil, drain well, reserving 3/4 cup water. Stir noodles, reserved water, parsley and salt into beef mixture cover and heat for 5 minutes on low heat.
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