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Wednesday, September 17, 2008

Cheesy Beef Stroganoff from Mags

*From the Kraft Website

1 lb. ground beef
2 c. water
3 cups egg noodles - UNcooked
3/4 lbs. Velveeta (12 oz)
1 can mushroom soup
1/4 teas. pepper
1 small chopped onion

Brown and drain ground beef.
Boil water with the meet in a skillet.
Add noodles.
Reduce heat to medium and simmer 8 minutes.
Add cheese, soup, onion, and pepper.
Stir until melted.
You can eat immediately.

After cooking, spread out in a 9x13" pan and freeze.
Thaw and Reheat when you are ready to eat it - I baked ours at 350 for 45 minutes.


  1. A reminder with this dinner to thaw and pour out the ingredients into your pan and mix it up well. Because I was making so many, I had to layer all of the ingredients into your bags.

  2. Grown-ups loved it - kids were apathetic. It seems like a good one for a cold day - comfort food. :)

  3. We all thought it was good, but we didn't have strong feelings about this dish. It was hard to mix it up after thawing because the Velveeta was still in solid form. I had to begin baking and then mix it after the Velveeta had started to melt. I think it would have been easier if all ingredients were mixed together before freezing.

  4. This had mixed reviews at our house. The adults liked it a lot. The kids were less enthusiastic.

  5. Our family enjoyed this dish over-all. I mixed the cheese once it had been in the oven for a while and was good and gooy but it didn't affect the overall taste.