Weeknight Beef Skillet Casserole

READY IN: 40mins


  • 12
    ounces extra lean ground beef
  • 1
    medium red bell pepper, finely chopped
  • 10
    ounces frozen mixed vegetables
  • 1
    (8 ounce) can salt-free tomato sauce
  • 12
    teaspoon dried Italian seasoning, crushed
  • 2
    teaspoons sugar
  • 6
    ounces yolk-free egg noodles
  • 14
    cup snipped fresh parsley
  • 34
    teaspoon salt


  • Heat a 12 inch nonstick skillet over medium high heat. Remove from heat and spray with cooking spray. Cook beef for 3 minutes or until browned, stirring constantly.
  • Pour into a colander and rinse under hot water to remove excess fat, drain well.
  • Wipe skillet with paper towels. Stir in bell pepper, cook 3 minutes or until crisp tender, stirring frequently. Stir in vegetables, tomato sauce, Worcestershire sauce, Italian seasoning and sugar. Bring to a boil, reduce the heat and simmer, covered for 20 minutes or until green beans are tender.
  • Meanwhile cook noodles omitting salt and oil, drain well, reserving 3/4 cup water. Stir noodles, reserved water, parsley and salt into beef mixture cover and heat for 5 minutes on low heat.