Chunky Beef and Pepper Casserole with Noodles

by

Stand Time 5 minutes
Cook Time 15 minutes
Prep Time 15 minutes

YIELD Makes 4 servings

INGREDIENTS

1 pound 95% lean ground beef
1 cup chopped green bell pepper
1 cup chopped yellow onion
1 can (8 ounces) tomato sauce with basil, garlic and oregano
2 teaspoons Worcestershire sauce
4 ounces uncooked no-yolk egg noodles
1/4 teaspoon salt
1/2 cup chopped fresh parsley

PREPARATION:

  1. Heat 12-inch skillet over medium-high heat until hot. Add beef; cook and stir 4 minutes or until no longer pink. Drain. Set aside.
  2. Add pepper and onion to skillet; cook and stir 4 minutes or until onion is translucent. Return beef to skillet. Add tomato sauce and Worcestershire sauce; stir to blend. Bring to a boil. Reduce heat. Cover and simmer 15 minutes or until onion is tender.
  3. Meanwhile, cook pasta according to package directions, omitting salt and fat.
  4. Remove meat mixture from heat; stir in salt. Cover; let stand 5 minutes. Serve beef mixture over cooked pasta.
This recipe appears in: Beef
NUTRITIONAL INFORMATION:
Serving Size: about 1 cup beef and pepper mixture with 1/2 cup cooked noodles
Fiber 4 g
Carbohydrate 36 g
Cholesterol 66 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 22 %
Calories 352
Protein 31 g
Sodium 432 mg
DIETARY EXCHANGE:
Vegetable 1
Starch 2
Meat 3
You Might Also Like
Vegetable Omelet

If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.

Read Why to Skip Delivery and Make Your Own Pizza

Put down that phone, it's greener and tastier to make your own pizza.

search recipes
Don't Miss