Creamy Beef & Noodle Bake recipe

By mseemeyer

Ingredients

• 1 lb. lean ground beef
• 1 onion, chopped
• 1/2 tsp. dried thyme leaves, crushed
• 3 cups egg noodles, uncooked
• 2 cups frozen mixed vegetables (peas, green beans, carrots, corn)
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 cup milk
• 1 cup water
• 1-1/2 cups KRAFT Shredded Cheddar Cheese
• make it

Details

Servings 4
Adapted from kraftrecipes.com

Preparation

Step 1

BROWN meat with onions and thyme 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 tipsHEALTHY LIVINGSave 110 calories and 13 grams of fat, including 5 grams of saturated fat, per serving by preparing with extra-lean ground beef, reduced-fat condensed cream of mushroom soup, fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese.SUBSTITUTEPrepare using ground chicken or turkey. MAKE AHEADCook 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.