• Cooking Time:
  • Servings:
  • Preparation Time:


  • 12 oz no-yolk egg noodles
  • 2 medium red onion(s), chopped
  • 1 small green pepper(s), yellow pepper or green pepper, chopped
  • 1 1/2 pound 95% lean/5% fat raw ground beef
  • 29 oz canned diced tomatoes
  • 1/3 cup parsley, flat-leaf, chopped
  • 1/4 tsp black pepper
  • 1 1/2 cup low-fat shredded cheddar cheese
  • 3 3/4 oz Ritz Reduced-fat crackers, about 35 crackers
  • Instructions
  • Cook the noodles according to the package directions, omitting the salt if desired.


  • Meanwhile, preheat the oven to 350ºF.
  • Spray a 9x13-inch baking dish with nonstick spray.
  • Spray a large nonstick skillet with nonstick spray and set over medium-high heat.
  • Add the red onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
  • Combine the beef mixture, noodles, tomatoes, parsley, and pepper in the baking dish.
  • Stir in the ¾ cup of the cheese.
  • Sprinkle the top with the remaining ¾ cup of cheese and the crackers.
  • Spray the topping with nonstick spray.
  • Bake until hot and the cheese is melted, about 45 minutes.


Categories: Beef  Main Dish 

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