Beef-noodle stove-top casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground Beef |
| 1½ | cup | Onion; Chopped |
| 1 | cup | Celery; Chopped |
| ½ | cup | Sweet Green Peppers; Chopped |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 19 | ounces | Canned Tomatoes |
| 19 | ounces | Tomato Juice |
| 19 | ounces | Canned Kidney Beans; Red, Undrained |
| 10 | ounces | Canned Mushrooms; Undrained |
| 1 | tablespoon | Chili Powder |
| ⅓ | pounds | Broad Noodles; Uncooked |
Directions
In a very large heavy pot or Dutch oven, brown ground beef. Add onion, celery, green pepper, salt and pepper. Cook, stirring often, until vegetables are softened. Drain off any excess fat. Add tomatoes, tomato juice, kidney beans, mushrooms and chili powder. Bring to boil; stir in noodles. Reduce heat, cover and simmer for about 15 minutes or until noodles are tender. Taste and adjust seasoning if necessary. Makes about 8 servings.
Recipe by: Canadian Living "Rush Hour Cooking" Posted to MC-Recipe Digest V1 #861 by walbergr@... (Carole Walberg) on Oct 23, 1997