Hamburger and noodle skillet supper

Hamburger and noodle skillet supperMakes 5 servings

When fresh tomatoes aren’t in season, use cherry tomatoes or a whole 398 mL/14-oz can of tomato sauce or tomatoes. Instead of zucchini or sweet peppers, you can use chopped celery, frozen peas or corn.


  • 750 mL (3 cups) egg noodles or 250 mL (1 cup) small pasta (125 g/4 oz)
  • 500 g (1 lb) lean ground beef
  • 1 onion, chopped
  • 1 small zucchini, cut in thin 5 cm (2-inch) long strips
  • 1 sweet green or red pepper, cubed
  • 300 mL (1 1⁄4 cups) sliced mushrooms (125 g/4 oz) (optional)
  • 4 tomatoes, cubed
  • 125 mL (1⁄2 cup) tomato sauce
  • 50 mL (1⁄4 cup) chopped fresh parsley
  • 5 mL (1 tsp) each dried basil and oregano
  • 1 mL (1⁄4 tsp) or less salt and freshly ground pepper


  1. In large pot of boiling water, cook pasta until tender but firm; drain.
  2. Meanwhile, in large skillet or Dutch oven, cook beef over medium heat, stirring to break up, for about 5 minutes or until browned; pour off fat.
  3. Add onion; cook for about 4 minutes or until tender.
  4. Add zucchini, sweet pepper and mushrooms (if using); cook, stirring, over medium-high heat for about 5 minutes or until tender-crisp.
  5. Add tomatoes, tomato sauce, parsley, basil and oregano; simmer for 5 minutes.
  6. Stir in noodles. Season with salt and pepper.

Nutrition information per serving

  • Calories: 294
  • Protein: 22 g
  • Total fat: 10 g
  • Saturated fat: 4 g
  • Cholesterol: 72 mg
  • Carbohydrate: 29 g
  • Fibre: 5 g
  • Sodium: 308 mg
  • Potassium: 677 mg

From Anne Lindsay’s Lighthearted at Home ©2010

Posted: November 2010

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