Constance
Master Chef
This is one of my kids' favorite recipes...good ole comfort food.
1 lb. bulk pork sausage
1 can crm mushroom soup, low-fat
1 can mushrooms, drained
8 oz wide noodles, cooked el dente
Velveeta Lite Cheese
Mix together all but cheese. Bake, covered, in 350 oven or nuke until hot. Cover top with slices of Velveeta. Return to oven and cook uncovered until cheese is melted and bubbly.
Serve with crusty bread and broccoli or peas.
I usually make a double batch for freezing or leftovers. If you freeze, just leave the cheese off until after you cook it. Or not...it really doesn't matter.
1 lb. bulk pork sausage
1 can crm mushroom soup, low-fat
1 can mushrooms, drained
8 oz wide noodles, cooked el dente
Velveeta Lite Cheese
Mix together all but cheese. Bake, covered, in 350 oven or nuke until hot. Cover top with slices of Velveeta. Return to oven and cook uncovered until cheese is melted and bubbly.
Serve with crusty bread and broccoli or peas.
I usually make a double batch for freezing or leftovers. If you freeze, just leave the cheese off until after you cook it. Or not...it really doesn't matter.
