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Beef Noodle Casserole Recipe

100% would make again

"This is truly an old standby that's been in my family for years," Karen Mathis explains from Penfield, New York. "It can be assembled the night before and baked the next day."

This recipe is:

Healthy

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6 Servings
Prep: 15 min. Bake: 25 min.

Ingredients

4-1/2 cups uncooked yolk-free noodles
1 pound lean ground beef (90% lean)
1 small onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup grated Parmesan cheese
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 tablespoon butter, melted
1 teaspoon dried thyme
1/4 teaspoon salt

Directions

Cook noodles according to package directions; drain.
In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the soup, Parmesan cheese, mushrooms, pimientos, butter, thyme and salt; mix well. Stir in the noodles and beef mixture.
Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.

Nutritional Analysis: 1 cup equals 295 calories, 11 g fat (5 g saturated fat), 46 mg cholesterol, 527 mg sodium, 27 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Beef Noodle Casserole published in Light & Tasty October 2005, p42

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