Monday, July 02, 2007

Beefy tomato skillet dinner

Swiped (and heartily tweaked) from a Campbell's Soup cookbook (love that cookbook!). Makes 4 servings.

1/2 pound extra lean ground beef
1 medium onion, chopped
1 tablespoon minced garlic
1 can tomato soup
1 cup beef broth (or the equivalent in water/bullion mixed)
1 can diced tomatoes, drained
1 cup sliced mushrooms
1 small can sliced olives
1 cup sliced zucchini
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 cups (dry) twisty noodles
1/2 cup shredded cheddar cheese

In a large skillet, brown ground beef with onions and garlic*. Drain fat. Stir in all remaining ingredients, except noodles and cheese. Bring to a boil. Stir in noodles. Reduce heat to low; cover and simmer for 15 minutes or until noodles are cooked. Stir in cheese, cook and stir till melted. Let stand five minutes before serving.

*note: ground beef cooked with onions and garlic is one of the things that I prep up ahead of time and keep in the freezer. Just makes dinners go that much faster. I also keep peeled, diced tomatoes (from my garden) in the freezer - they taste so much better than canned!

1 comment:

Kimmer said...

I make something very similar to this, sans olives, and with Parmesan instead of cheddar.

Please post more ground beef recipes! My sister and I are splitting a quarter of a cow, and I'm about to take possession of more ground beef than I've ever seen before, I think