Recipe of the Day: Stroganoff uses kid-appealing Velveeta

VELVEETA CHEESY BEEF STROGANOFF CASSEROLE

1 pound lean ground beef

2 cups boiling water

3 cups egg noodles, uncooked

1/2 pounds (8 ounces) Velveeta, cut into 1/2-inch cubes

1 can condensed cream of mushroom soup

1 cup frozen peas and carrots, thawed

1 teaspoon onion powder

Heat oven to 350 degrees. Brown meat in skillet; drain. Spoon into 2-quart casserole sprayed with cooking spray. Stir in boiling water and noodles; cover. Bake 25 minutes.

Stir in remaining ingredients. Bake, uncovered, 10 minutes, or until cheese is melted.

Makes 6 servings, 1 cup each.

Healthy living: Save 70 calories and 9 grams fat, including 5 grams of saturated fat, per serving by preparing recipe with extra-lean ground beef, 2 percent Milk Velveeta and reduced-fat, reduced-sodium condensed cream of mushroom soup.

Kraftrecipes.com

This story was originally published February 4, 2016 at 3:14 AM.