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One-Pot Dinner

By: Bonnie Morrow

"'My family always comes back for seconds when this nicely seasoned skillet supper is on the table,' reports Bonnie Morrow of Spencerport, New York. And it's nicely priced at 72 cents a serving."

Rate/Review | Read Reviews (9)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1/2 pound ground beef
1 medium onion, chopped
1 cup chopped celery
3/4 cup chopped green pepper
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups uncooked medium egg noodles
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
3/4 cup water
1 beef bouillon cube

Directions

In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt if desired, basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.

Footnotes

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Nutritional Analysis: One 1-cup serving (prepared with lean ground beef, no-yolk egg noodles, no-salt-added tomatoes and reduced-sodium bouillon and without salt) equals 282 calories, 5 g fat (0 saturated fat), 29 mg cholesterol, 91 mg sodium, 39 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2-1/2 starch, 1 meat, 1 vegetable.