What You Need
1 lb. (450 g) extra-lean ground beef
1 small onion, chopped
3 cups egg noodles, uncooked
2 cups frozen mixed vegetables (peas, green beans, carrots, corn)
1 can (10 fl oz/284 mL) condensed cream of mushroom soup
1 cup milk
1 cup water
1-1/2 cups Kraft Mozza-Cheddar Shredded Cheese
Make It
HEAT oven to 375ºF.
BROWN meat with onions in skillet; drain. Spoon over noodles in 13x9-inch baking dish; top with vegetables.
WHISK soup, milk and water until well blended; pour over vegetables. Top with cheese; cover.
BAKE 35 min. or until heated through, uncovering after 25 min.
BROWN meat with onions in skillet; drain. Spoon over noodles in 13x9-inch baking dish; top with vegetables.
WHISK soup, milk and water until well blended; pour over vegetables. Top with cheese; cover.
BAKE 35 min. or until heated through, uncovering after 25 min.
kraft kitchens tips
Make Ahead
Cook noodles as directed on package, omitting salt. Prepare casserole as directed using cooked noodles. Refrigerate up to 24 hours. Bake 45 min. or until heated through, uncovering after 35 min.
Substitute
Prepare using ground chicken or turkey.
Variation
Prepare using whole wheat egg noodles, low-fat cream of mushroom soup, skim milk and Kraft Double Cheddar Shredded Cheese Light.
No comments:
Post a Comment