Shrimp Stroganoff

By sltaylor

Ingredients

• 3 cups egg noodles, uncooked
• 4 cups small broccoli florets
• 1 lb. VELVEETA®, cut into 1/2-inch cubes
• 1 can (10-3/4 oz.) condensed cream of shrimp soup
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 lb. uncooked deveined peeled medium shrimp

Details

Servings 8
Preparation time 20mins
Cooking time 45mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

COOK noodles as directed on package, adding broccoli to the boiling water the last 5 min. Meanwhile, cook VELVEETA, soup and sour cream in saucepan on low heat 8 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

DRAIN pasta mixture; place in 13x9-inch baking dish. Stir in shrimp. Pour VELVEETA sauce over pasta mixture; cover with foil.

BAKE 25 min. or until heated through; stir.