"This is truly an old standby that's been in my family for years," Karen Mathis explains from Penfield, New York. "It can be assembled the night before and baked the next day."
INGREDIENTS
* 4-1/2 cups uncooked yolk-free noodles * 1 pound lean ground beef * 1 small onion, chopped * 1/2 cup chopped green pepper * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted * 1/4 cup grated Parmesan cheese * 1 can (4 ounces) mushroom stems and pieces, drained * 1 jar (2 ounces) diced pimientos, drained * 1 tablespoon butter, melted * 1 teaspoon dried thyme * 1/4 teaspoon salt
SERVINGS 6 CATEGORY Lower Fat METHOD Baked PREP 15 min. COOK 25 min. TOTAL 40 min.
DIRECTIONS
Cook noodles according to package directions; drain. In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the soup, Parmesan cheese, mushrooms, pimientos, butter, thyme and salt; mix well. Stir in the noodles and beef mixture. Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: 1 cup equals 295 calories, 11 g fat (5 g saturated fat), 46 mg cholesterol, 527 mg sodium, 27 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
