1 8 ounce package Philadelphia fat-free cream cheese
1/2 cup (one 2.5 oz jar) sliced mushrooms -- drained
3/4 cup (3 ounces) shredded Kraft reduced fat cheddar cheese
2 teaspoons dried parsley flakes
2 cups hot cooked noodles -- rinsed and drained
1/2 cup frozen peas
If you've never enjoyed this traditional creamy meat dish before, why not give this midwestern classic a try? In the original version it's usually served on top of toast, but mine goes that one better: it bakes up thick and fragrant and full of hearty taste!
1. Preheat oven to 350º F. Spray an 8-by-8 inch baking dish with butter-flavored spray. In a large skillet sprayed with butter-flavored spray, sauté dried beef and onion for 5 minutes. In a covered jar, combine skim milk and flour. Shake well to blend. Add milk mixture to beef mixture. Mix well to combine. Stir in cream cheese. Continue cooking for 5 minutes or until mixture starts to thicken. Stir in mushrooms, cheddar cheese, and parsley flakes. Add noodles and peas. Mix well to combine. Pour mixture into prepared baking dish. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Divide into 6 servings. Freezes well.
HINT: 1 3/4 cups uncooked noodles usually cooks to about 2 cups.
Serving size (1 square)
According to the cookbook: Per serving: 241 Cal, 5g Fat, 20g Pro, 29g Carb, 632mg Sod, 2g Fib
