Weeknight Beef Skillet Casserole

• extra lean ground beef↗12 ounces
• medium red bell pepper, finely chopped↗1
• frozen mixed vegetables10 ounces
• salt-free tomato sauce↗1

  8 ounce

• low-sodium worcestershire sauce↗1 tablespoon
• dried Italian seasoning, crushed↗1⁄2 teaspoon
• sugar↗2 teaspoons
• yolk-free egg noodles↗6 ounces
• snipped fresh parsley1⁄4 cup
• salt↗3⁄4 teaspoon

Step-by-step instructions

1. 1

   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.

2. 2

   Pour into a colander and rinse under hot water to remove excess fat, drain well.

3. 3

   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.

4. 4

   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.