1 pound extra lean ground beef
2 cups frozen corn
2/3 cup sliced mushrooms
1/2 medium yellow onion, chopped
1 small green bell pepper, cored, seeded and chopped
Salt and pepper, to taste
1 (10-ounce) package egg noodles, preferably whole wheat
2 cups shredded reduced fat cheddar cheese (I used white cheddar because I love the flavor!)
1 (28-ounce) can diced tomatoes
Heat a 5-quart Dutch oven over medium-high heat.
Add beef and cook, stirring occasionally, until cooked through.
Add corn, mushrooms, onions, peppers, and salt and pepper and stir well.
Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles.
Pour the can of tomatoes, with their juice, over the cheese and noodles.
Tightly cover pot, reduce heat to medium-low, and cook for 1 hour.
Uncover pot, set aside for 5 minutes then serve.
Sometimes I like to put a dollop of sour cream on top and some fresh herbs!
Total fat 10g
Saturated fat 4.5g
Dietary fiber 4 g