Mushroom pieces, cut-up VELVEETA and sour cream make a great comfort-food canvas for this beef and noodle skillet main dish.
What You Need
Original recipe yields 5 servings
1 lb. ground beef
2 cups egg noodles, uncooked
1/2 lb. (8 oz.) VELVEETA, cut up
1 can (7 oz.) mushroom pieces and stems, drained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Brown meat in large nonstick skillet; drain.
Add 2 cups water. Bring to boil. Stir in pasta. Reduce heat to medium; cover skillet with tight-fitting lid. Simmer 10 to 15 minutes or until pasta is tender and just a little water remains in the skillet.
Stir in VELVEETA and mushrooms. Cook until VELVEETA is completely melted, stirring frequently. Remove from heat. Stir in sour cream.
Save 70 calories, 10 grams of fat and 6 grams of saturated fat per serving by using lean ground beef, 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 5 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.