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6 servings, 1-1/4 cups each
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Save 70 calories and 8g of fat, including 3g 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.
Prepare using ground chicken or turkey.
Assemble recipe as directed. Refrigerate up to 24 hours before baking in 375ºF oven 45 min. or until heated through, uncovering for the last 10 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this couple of nights ago & it was fabulous & I cut it in half & used just peas because that was what I had on hand. I also didn't add any salt to pasta just some olive oil & I have it for 3 nights & finally had to try something else. Would not add anyother spices like it called for, I cannot remember which spice it was, but I didn't like it & will add just pepper, etc. No Cumin, Thyme, etc. anything I don't know how it tastes. Sometimes, you don't need allot of spices. You will ruin the recipe.
Didn't like the thyme in it ,easy enough recipe and quick to put together but the thyme seemed a little to overpowering.
I did change it a little per recommendations of other reviews. I cooked the noodles first and also thawed the veggies. We like our vegetables soft so that worked out well. I omitted the water. Overall, the casserole was good. It did need salt and was a little bland. I used ground turkey so ground beef probably would have been more flavorful or even sausage. Everyone did like it but it was not a "you have to make this again" recipe.