Are you looking for a casserole that is healthy and easy to make? Then this is the recipe you’ve been looking for.

Let’s face it, eating healthy seems to be too much bother these days when our everyday lives are so busy. I love casseroles, but I usually don’t like the fact that it takes so long to make a casserole that isn’t loaded with fat but is still flavorful and something my family will eat. This Beef and Vegetable Skillet Casserole is just what I have been looking for. It’s low in calories and fat but big on taste. Enjoy!

Ingredients

Cooking spray of choice

12 ounces lean ground beef

1 medium green bell pepper, finely chopped

10 ounces frozen mixed vegetables

1 8-ounce can no-salt-added tomato sauce

1 tbsp. low-sodium Worcestershire sauce

1/2 tbsp. dried Italian seasoning, crumbled

2 tsp. sugar

6 ounces dried no-yolk egg noodles

1/4 cup snipped fresh parsley

3/4 tsp. salt

Directions

1. Over medium-high heat, heat a 12-inch nonstick skillet; remove skillet from heat and lightly spray with cooking spray of your choice. Cook the lean ground beef for approximately 3 minutes or until brown. Stir the beef frequently while cooking. Remove excess fat from browned beef.

2. Stir in chopped bell pepper and cook for approximately 3 minutes or until just tender.

3. Stir in mixed vegetables, tomato sauce, Worcestershire sauce, Italian seasoning, and sugar. Bring mixture to a boil over medium-high heat. Once boiling, reduce heat and simmer (covered) for approximately 20 minutes or until green beans (in mixed vegetables) are tender.

4. While mixture is simmering, prepare egg noodles using package directions. Drain well and set aside ¾ cup cooking water. Stir egg noodles, water, parsley, and salt into beef and vegetable mixture.

Nutritional Info:
Yield: 4 servings
Calories: 332
Fat: 3.5g
Carbs: 50g
Fiber: 5g
Protein: 23mg
Sodium: 533mg