Midwestern Beef & Noodle Bake Ingredients:
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1 pound 96% lean ground beef (Laura’s Lean Beef)
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1 medium onion, diced (approx. ¾ cup)
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2 cloves garlic, minced (Spice World)
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1 tablespoon freshly grated ginger (Spice World)
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1 cup chopped celery (Dole)
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1 cup julienned carrots (Dole)
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3 cups thinly sliced cabbage (Dole)
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8 ounces sliced mushrooms (Monterey)
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8 ounces cooked Barilla Protein+ Spaghetti
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3 tablespoons low-sodium soy sauce (Kikkoman Less Sodium)
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1 tablespoon optional oyster sauce (Lee Kum Kee Panda Brand)
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1 teaspoon sesame oil (Dynasty)
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2 teaspoons vegetable oil (Mazola)
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1 cup Swanson 50% Less Sodium Beef Broth
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1 tablespoon cornstarch (Argo)
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¾ cup Kraft Fat Free Shredded Cheddar Cheese (optional)
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Salt and pepper to taste (Morton, McCormick)
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Chopped green onions or chives for garnish (optional)
How to make Midwestern Beef & Noodle Bake?
Please c-lic-k the photo or the "next >" button below to see the instructions.
