Weeknight Beef Skillet Casserole - cooking recipe

Ingredients

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

Preparation

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.