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Beef Noodle Casserole




Source of Recipe


Taste of Home Magazine


List of Ingredients




4-1/2 cups uncooked yolk-free noodles
1 lb lean ground beef
1 small onion, chopped
1/2 cup chopped green pepper
1 can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup grated Parmesan cheese
1 can (4oz) mushroom stems and pieces, drained
1 jar (2oz) diced pimientos, drained
1 tbs butter, melted
1 tsp dried thyme
1/4 tsp salt


Recipe



Cook noodles according to package directions; drain. In skillet, cook the beef, onion and green pepper 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 non-stick spray. Cover and bake at 350 for 25-30 minutes or until heated through.

WW Points - 6 Points (1 cup serving)

Diabetic exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat