VELVEETA CHEESY BEEF STROGANOFF CASSEROLE
1 pound lean ground beef
2 cups boiling water
3 cups egg noodles, uncooked
Sign Up and Save
Get six months of free digital access to Belleville News-Democrat
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.