15ouncecan beef or chicken broth, add an extra cup if desired (see note)
15ouncecan tomato sauce
1 1/2cupsdry elbow noodles
Kosher Salt & Pepper, more to taste
For serving: (optional): shredded cheddar cheese and fresh basil or parsley
In a large pot, add beef, onion and peppers. Cook over medium heat for 3 to 5 minutes, or until brown. Drain any grease if needed. Stir in the garlic, Italian seasoning, seasoned salt and Worcestershire sauce. Allow to cook for an additional 1 to 2 minutes.
Stir in diced tomatoes, tomato sauce, sweet corn and chicken broth. Bring to a light simmer and then add in noodles. Stir, and then cover with a lid. Allow to cook for 10 minutes, or until the noodles are tender. Stir halfway to prevent noodles from sticking.
Taste and add salt and pepper. Sprinkle cheese over top if desired and cover with the lid for one minute, or until the cheese has melted. Add fresh basil if desired. Serve while hot!
Variation: If you prefer more liquid, add an extra cup of broth or tomato sauce. Also, this recipe is easy to add in extra veggies. Add in any that you desire when cooking the onions. Sometimes I'll add in chopped celery or mushrooms. Freezer instructions: Place any leftovers in a 8×8″ metal tin and wrap with foil. When ready to eat, place in the refrigerator to thaw overnight and then cook at 350°F for 30-45 minutes, or until hot. You could also top with cheese before baking.