Easy Chunky Beef & Pepper Casserole with Egg Noodles - Simple Comfort Food

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