Print

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.

Ingredients

  • 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

Directions

  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

The Heart and Stroke Foundation thanks CanolaInfo for its generous support of our recipes online. Acceptance of this support does not constitute an endorsement by the Foundation of CanolaInfo or its individual products.