Makes 6 servings
Ingredients[]
- 1 pound lean ground beef
- 2 cups frozen Italian vegetables
- 1 can (14-1/2 ounces) chopped tomatoes with basil and garlic, undrained
- 1 can (about 14 ounces) beef broth
- 2-1/2 cups uncooked medium egg noodles
- Salt and black pepper
Directions[]
- Cook meat in Dutch oven or large skillet over medium-high heat until no longer pink, stirring to separate meat.
- Drain drippings.
- Add vegetables, tomatoes with juice and broth; bring to a boil over high heat.
- Add noodles; reduce heat to medium.
- Cover and cook 12 to 15 minutes or until noodles have absorbed liquid and vegetables are tender.
- Add salt and pepper to taste.
Notes[]
- Note For a special touch, sprinkle with chopped parsley before serving.
- Tip To complete this meal, serve with breadsticks or a loaf of Italian bread and a mixed green and tomato salad