BEEF, BACON AND NOODLE BAKE 4 slices bacon, cut into 3/4-inch pieces 1 1/2 pounds beef stew meat 1/2 teaspoon peppered seasoned salt 1 medium onion, chopped (1/2 cup) 1 1/2 cups baby-cut carrots 1 cup (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained 1 jar (12 ounces) beef gravy 1 cup water 2 cups uncooked wide egg noodles (4 ounces) 1 1/2 cups frozen whole green beans Heat oven to 325°F. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray.

Cook bacon in 12-inch nonstick skillet over medium-high heat 3 minutes, stirring occasionally. Stir in beef, seasoned salt and onion. Cook, stirring occasionally, until beef is brown.

Spoon beef mixture into baking dish. Stir in carrots, tomatoes, gravy and water. Cover and bake 1 hour 30 minutes.

Stir in noodles and green beans. Cover and bake 20 to 25 minutes or until beef, noodles and beans are tender.

6 servings.

SUBSTITUTION: Not a green bean lover? Substitute your favorite frozen vegetable or frozen vegetable medley.

SERVE-WITH: Serve with thick slices of hearty bread to sop up all of the flavorful juices.

1 Serving: Calories: 350 (Cal. from fat: 175), Fat: 17g (Saturated: 6g), Cholesterol: 85mg, Sodium: 680mg, Carbohydrate: 22g, Protein: 30g.

[Betty Crocker, Comfort Casseroles, January 2001]