INGREDIENTS
1
lb lean (at least 80%) or extra-lean (at least 90%) ground beef
1
medium onion, coarsely chopped
1
stalk celery, cut into 1/4-inch slices
1
package (1.15 oz) dry beefy mushroom recipe soup mix
1
can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
2
cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
1
cup uncooked fine egg noodles (2 oz)
DIRECTIONS
1
In 10-inch skillet, cook beef over medium-high heat until thoroughly cooked, stirring frequently; drain well.
2
In 4- to 6-quart slow cooker, mix cooked beef and all remaining ingredients except mixed vegetables and noodles.
3
Cover; cook on Low heat setting 6 to 8 hours.
4
About 20 minutes before serving, stir in thawed vegetables and noodles. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until vegetables are crisp-tender and noodles are tender.
High Altitude (3500-6500 ft)
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