If you like stroganoff and shrimp, this entrée has your name written all over it. It's packed with noodles, broccoli and shrimp—not to mention flavor!
What You Need
Original recipe yields 10 servings
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 medium shrimp, peeled, deveined
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Let's Make It
Heat oven to 350ºF.
Cook noodles in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 5 min. Meanwhile, cook VELVEETA, soup and sour cream in separate 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. Top with shrimp. Pour VELVEETA sauce over pasta mixture; cover.
Bake 25 min. or until heated through; stir.
Balance out this creamy dish by serving it with a crisp, mixed green salad tossed with your favorite KRAFT Lite Dressing.
Prepare using reduced-sodium condensed cream of celery soup or reduced-sodium condensed cream of chicken soup.
Use Your Microwave
Microwave VELVEETA, soup and sour cream in 1-1/2-qt. microwaveable bowl on HIGH 2-1/2 to 4-1/2 min. or until VELVEETA is completely melted and mixture is well blended, stirring every minute. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 17g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* 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.