Our beef and noodle casserole is creamy and flavorful, with smart ingredient swaps that include reduced-fat cream of mushroom soup and cheddar cheese.
What You Need
Original recipe yields 6 servings
1 lb. extra-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.) reduced-fat reduced-sodium condensed cream of mushroom soup
1 cup fat-free milk
1 cup water
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
Heat oven to 375ºF.
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 blended; pour over vegetables. Top with cheese; cover.
Bake 35 min. or until heated through, uncovering for the last 10 min.
Small Changes Add Up
Small ingredient substitutions, such as extra-lean ground beef, reduced-fat reduced-sodium condensed cream of mushroom soup, fat-free milk, and KRAFT 2% Milk Shredded Cheddar Cheese, result in a savings of 110 calories and 13g of fat, including 5g of saturated fat, per serving when compared to a traditional recipe.
Cook 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 for the last 10 min.
Prepare using ground chicken or turkey.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/4 cups 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.