Recipe - Italian Beef And Noodle Skillet

1 One half pound Cooked seasoned ground beef
; (abt 3 1/2
Cups) from "Brown and Bag"
recipe
1 teaspoon Olive oil
1 pack Sliced fresh mushrooms ; (8
oz)
1 cn Beef broth ; (14 One half oz)
1 cn Tomato soup ; (10 Three fourths oz)
1 cn Diced tomatoes; (14 One half oz)
2 One fourth cup Quickcooking rice
One half teaspoon Dried Italian seasoning
One half cup Shredded partskim
mozzarella cheese

Open frozen bag of seasoned ground beef, place on a microwavesafe plate
and microwave on high for 3 minutes to begin thawing. Meanwhile, heat oil
over mediumhigh heat in an extradeep nonstick skillet that has a lid. Add
mushrooms; cook, stirring from time to time, until mushrooms release their
liquid, about 3 One half minutes. Add beef broth and tomato soup; raise heat to
high. Stir until soup is well combined. Add partially thawed beef, minced
tomatoes, rice and Italian seasoning. Stir well. Cover skillet; let mixture
boil until rice is tender and absorbs most of the broth, about 7 minutes.
Stir from time to time, keeping skillet covered as much as possible. (If
rice begins to stick, reduce heat as necessary.) Sprinkle cheese over
mixture. Cover; cook 1 to 2 minutes or just until the cheese melts. Serve
at once. Yield: 6