Publisher Photo
Publisher Photo
"My family always comes back for seconds when this nicely seasoned skillet supper is on the table," reports Bonnie Morrow of Spencerport, New York. And it's nicely priced at 72 cents a serving.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 3/4 cup chopped green pepper
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt, optional
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cups uncooked medium egg noodles
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 3/4 cup water
  • 1 beef bouillon cube

Directions

In a large saucepan or skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are crisp-tender; drain. Add the Worcestershire sauce, salt if desired, basil and pepper. Stir in the noodles, beans, tomatoes, water and bouillon.
Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally. Yield: 5 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as One-Pot Dinner in Quick Cooking May/June 1999, p59

Nutritional Facts

1 cup: 282 calories, 5g fat (0 saturated fat), 29mg cholesterol, 91mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 1 meat, 1 vegetable.

  • 1/2 pound ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 3/4 cup chopped green pepper
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt, optional
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cups uncooked medium egg noodles
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 3/4 cup water
  • 1 beef bouillon cube
  1. In a large saucepan or skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are crisp-tender; drain. Add the Worcestershire sauce, salt if desired, basil and pepper. Stir in the noodles, beans, tomatoes, water and bouillon.
  2. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally. Yield: 5 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as One-Pot Dinner in Quick Cooking May/June 1999, p59

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Reviews forOne-Pot Dinner

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Medic 716 User ID: 4089259 263323
Reviewed Mar. 11, 2017

"Great tasting and simple to make."

MY REVIEW
ad554836 User ID: 5085348 70606
Reviewed Sep. 26, 2013

"This was very good! We really enjoyed it and will make it again. We substituted diced tomatoes for the stewed, and red wine vinegar for the Worcestershire sauce."

MY REVIEW
bjsilve0 User ID: 172187 70602
Reviewed Oct. 26, 2011

"This is very flavorful. Since there are only two of us, the "planned overs" for lunch the next day are even better than the original."

MY REVIEW
deniseclifton User ID: 5520511 52592
Reviewed Feb. 13, 2011

"I have made this dish several times. My family loves it especially my daughter. I found it one day when trying to find a different recipe for ground beef. It's so easy to make."

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