1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
3
cups water
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups frozen mixed vegetables, thawed, drained
1
cup uncooked fine egg noodles (2 oz)
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Steps
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.
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*To quickly thaw mixed vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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Nutrition Facts
Serving Size:1 Serving
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
20%
Cholesterol
55mg
18%
Sodium
720mg
30%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
12%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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