Charlene's Recipe

Weeknight beef skillet casserole

Category: for the heart

Serves 1 1/ 2 cups per serving

Vegetable oil spray
12 oz lean ground beef
1 medium green bell pepper, finely chopped
10 oz frozen mixed vegetables
1 (8 oz) can no salt added tomato sauce
1 Tbsp low sodium Worcestershire sauce
1 /2 Tbsp dried Italian seasoning, crumbled
2 tsp sugar
6 oz dried no yolk egg noodles
1 /4 cup snipped parsley
3 /4 tsp salt

Heat a 12 inch nonstick skillet over medium high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook beef for 3 minutes or until browned, stirring frequently. Pour into a colander and rinse under hot water to remove excess fat. Drain well. Wipe skillet with paper towels. Return beef to skillet.
Stir in bell pepper. Cook for 3 minutes or until just tender-crisp stirring frequently.
Stir in mixed vegetables, tomato sauce, Worcestershire sauce, Italian seasoning and sugar. Bring to a boil over medium high heat. Reduce heat and simmer, covered for 20 minutes or until green beans in mixed vegetables are tender.
Meanwhile, prepare noodles using package directions, omitting salt and oil. Drain well, reserving 3 /4 cup cooking water. Stir noodles, reserved water, parsley, and salt into beef mixture.

Calories 332
Total fat 3.5f
Saturated fat 1g
polyunsaturated fat 0.5g
monounsaturated fat 1.5g
carbohydrates 50g
sugar 10g
fiber 5g
cholesterol 38 mg
protein 23 g
sodium 533 mg