Meat Casserole

Preheat oven to 350°F (175°C).

Bring a pot of salted water to a boil and cook the noodles until al dente, about 8 minutes. Drain and set aside.

Heat the diet margarine in a large skillet over medium heat. Add the finely chopped celery and green pepper, and sauté until softened, about 5 minutes.

Stir in the cooked and cubed meat, breaking up any large pieces, and warm through for 2 minutes.

Pour the tomato juice into the skillet with the meat and vegetable mixture, stirring well to combine.

Season with salt and ground fresh pepper to taste, adjusting as needed.

Add the cooked noodles to the skillet and fold gently to distribute evenly throughout the casserole mixture.

Transfer the entire mixture to a greased casserole dish and spread evenly.

Bake uncovered at 350°F for 35 minutes until the top is lightly browned and the casserole is bubbling around the edges.

Remove from the oven and let rest for 5 minutes before serving.