Ingredients
4-1/2 cups uncooked yolk-free noodles1 pound lean ground beef (90% lean)1 small onion, chopped1/2 cup chopped green pepper1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1/4 cup grated Parmesan cheese1 can (4 ounces) mushroom stems and pieces, drained1 jar (2 ounces) diced pimientos, drained1 tablespoon butter, melted1 teaspoon dried thyme1/4 teaspoon salt
Preparation
Cook noodles according to package directions; drain. Meanwhile, 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, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture.
Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.
