Mezetti
Better than Hamburger Helper and almost as simple.  You can come home and cook this up in 45 minutes.  And you will have some downtime in the middle when you don't have to watch the pot.  You can gather the family around, toss a salad, slice some French bread and catch up on the events of everyone's day.

 
 1 pound ground beef or turkey
½ cup diced bell pepper
½ cup chopped onion
 1 teaspoon minced garlic
 1 (4 ounce) can mushroom stems and pieces with juice
1 14 ½-ounce can ready diced tomatoes with juice
        		¾ cup water
 1 tablespoon chili powder, optional
    salt and pepper to taste
 8 ounces fine egg noodles
 1 cup grated Cheddar or Mozarella cheese   

 

Brown meat with bell pepper, onion and garlic in large heavy skillet.  Stir in mushrooms, tomatoes, water, chili powder, salt and pepper.  Sprinkle egg noodles evenly over top.  Cover skillet; bring liquid to steaming (not quite boiling).   Turn heat to low and cook for 25 minutes until noodles are soft.  Sprinkle grated cheese over top of noodles and cook uncovered another 5 minutes to melt cheese.

This works great on camping trips.  Use a cast iron skillet or Dutch over and cook over a camp fire.  Adjust cooking time as needed.  Plan this for your first night's dinner so you have plenty of time for the camp ground set up.  Meat, vegetables and spices can be prepared ahead of time at home and carried to the camp site in a coffee can.


Only 1 pot to clean!  My kind of dinner.  Just in case you ask,  I have no idea why this is called Mezetti.  It is a recipe we have been enjoying for a long time.  The original was made with canned tomato and mushroom soup.  You're just going to have to trust me that this version is much better and fresher tasting.  Did I mention that if you are serving only two, you can freeze half to enjoy another night?  Or pack individual servings in microwave safe container and take to work for lunch the next day.
 

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© 2007
Carleta S. Vineys