|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Celery||1⁄3 Cup (5.33 tbs), chopped|
|Italian tomatoes||1⁄2 Cup (8 tbs), canned|
|Canned italian tomatoes in liquid||1⁄2 Cup (8 tbs), drain, seed, and chop tomatoes, reserving liquid|
|Beef||4 Ounce, cooked ground, crumbled|
|Black olives||6 , pitted|
|Black olives||6 , pitted and sliced|
|American cheese||2 Ounce, diced|
|Egg noodles||1⁄2 Cup (8 tbs), cooked|
|Cooked egg noodles||1⁄2 Cup (8 tbs) (Medium Width)|
1) In a 8-inch nonstick skillet, sprayed with a nonstick cooking spray, saute the onion and celery over a medium heat for 2 to 3 minutes, stirring occasionally until softened.
2) Stir in the tomatoes, reserved liquid, beef, olives, salt and pepper, stir occasionally and cook for 5 to 7 minutes until the beef is thoroughly heated and the vegetables are tender.
3) Stir in the cheese and noodles, stir frequently and cook for 2 to 3 minutes until the cheese is melted and the noodles are thoroughly heated.
4) Serve immediately on individual serving plates.