*From the Kraft Website
Ingredients:
1 lb. ground beef
2 c. water
3 cups egg noodles - UNcooked
3/4 lbs. Velveeta (12 oz)
1 can mushroom soup
1/4 teas. pepper
1 small chopped onion
Assembly:
Brown and drain ground beef.
Boil water with the meet in a skillet.
Add noodles.
Reduce heat to medium and simmer 8 minutes.
Add cheese, soup, onion, and pepper.
Stir until melted.
You can eat immediately.
Freezing:
After cooking, spread out in a 9x13" pan and freeze.
Thaw and Reheat when you are ready to eat it - I baked ours at 350 for 45 minutes.
Assembly:
Brown and drain ground beef.
Boil water with the meet in a skillet.
Add noodles.
Reduce heat to medium and simmer 8 minutes.
Add cheese, soup, onion, and pepper.
Stir until melted.
You can eat immediately.
Freezing:
After cooking, spread out in a 9x13" pan and freeze.
Thaw and Reheat when you are ready to eat it - I baked ours at 350 for 45 minutes.
Cheesy Beef Stroganoff from Mags Gallery
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