Beef Noodle Casserole

By Cindy_Wicker

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

Details

Servings 6

Preparation

Step 1

C4-1/2 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. Meanwhile, 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, cheese, mushrooms, pimientos, butter, thyme and salt. 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.

7 WW Points Plus