Argentine Lasagna

Ingredients:

• 1 pound ground beef
• 1 large sweet onion, chopped
• 1/2 pound sliced fresh mushrooms
• 1 garlic clove, minced
• 1 can (15 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1/4 tsp pepper
• 4 cups (16 oz.) shredded part-skim mozzarella cheese, divided
• 1 jar (15 oz.) Alfredo sauce
• 1 carton (15 oz.) ricotta cheese
• 3 cups frozen peas, thawed
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 package (9 oz.) no-cook lasagna noodles

Directions:

1. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
2. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
3. Spread 1 cup meat sauce into a greased 13x9-inch baking dish. Layer with noodles, 1 1/4 cups meat sauce and 1 1/4 cups spinach mixture. Repeat layers three times. Sprinkle with remaining mozzarella cheese. (Pan will be full.)
4. Cover and bake at 350 for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and serve with Parmesan cheese if desired.

 

Cheesy Red Beans & Rice

Ingredients:

• 1 can (15 1/2 oz.) kidney beans, drained, rinsed
• 1 can (10 oz.) Ro*Tel Diced Tomatoes & Green Chilies, undrained
• 2 cups instant white rice, uncooked
• 2 cups water
• 7 oz. (1/2 of 14-oz. pkg.) Oscar Mayer Turkey Smoked Sausage, sliced, halved
• 6 oz. Velveeta Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes
• 1 small onion, chopped
• 2 tsp. chili powder

Directions:

1. Heat oven to 350. Combine all ingredients.
2. Spoon into 13x9-inch baking dish sprayed with cooking spray.
3. Bake 45 to 50 minutes or until rice is tender and mixture is heated through.

*Substitute: Prepare using Velveeta 2% Milk Pasteurized Prepared Cheese Product.*

Cheesy Italian Pasta Bake

Ingredients:

• 1 1/2 cups wagon wheel pasta, uncooked
• 1 lb. extra lean ground beef
• 1 large carrot, shredded (about 1 cup)
• 1 large zucchini, shredded (about 1 cup)
• 1 red pepper, chopped
• 1 can (8 oz.) pizza sauce
• 1/2 lb. (8 oz.) Velveeta 2% Milk Pasteurized Prepared Cheese product, cut into 1/2-inch cubes

Directions:

1. Heat oven to 350. Cook pasta as directed on package. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Stir in vegetables and sauce; cook 5 minutes or until vegetables are tender. Drain pasta. Add to meat mixture along with Velveeta; mix well.
2. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with Parmesan.
3. Bake 15 to 20 minutes or until heated through.

*Health Living: Save 50 calories and 6 grams of fat, including 3 grams of saturated fat, per serving by preparing with whole wheat pasta, extra lean ground beef and Velveeta 2% Milk Pasteurized Prepared Cheese Product.*

Velveeta Tuna Noodle Casserole

Ingredients:

• 4 cups egg noodles, cooked, drained
• 1 pkg. (16 oz.) frozen peas and carrots
• 2 cans (6 oz. each) tuna, drained, flaked
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1/3 cup milk
• 3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 1 can (2.8 oz.) French fried onion rings

Directions:

1. Heat oven to 400. Combine all ingredients except onions in a 13x9-inch baking dish; cover with foil.
2. Bake 45 minutes or until heated through; stir.
3. Top with onions.

*Variation: Prepare using reduced-fat condensed cream of mushroom soup and Velveeta 2% Milk Pasteurized Prepared Cheese Product.*

Mexican Tortilla Stack

Ingredients:

• 1 1/2 lb. lean ground beef
• 1/2 lb. (8 oz.) Velveeta 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 3 cups frozen corn
• 1 jar (16 oz.) Taco Bell Home Originals Thick 'N Chunky Medium Salsa
• 12 corn tortillas, cut into quarters
• 1/3 cup Breakstone's or Knudsen Sour Cream

Directions:

1. Heat oven to 400. Brown meat in large skillet; drain. Add Velveeta; cook and stir until melted. Stir in corn and salsa.
2. Spread 1/4 of meat mixture onto bottom of 13x9-inch baking dish; top with 16 tortilla pieces. Repeat layers 2 times. Top with remaining meat mixture; cover tightly with foil. 
3. Bake 30 minutes. Top each serving with sour cream.

*Special Extra: Prepare as directed, spreading 1/3 of a 16-oz. can of Taco Bell Home Originals Refried Beans onto each tortilla layer before topping with the meat mixture.*

Cheesy Chicken & Broccoli Bake

Ingredients:

• 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
• 1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
• 1 can (10 3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

Directions:

1. Heat oven to 350.
2. Prepare stuffing mix as directed on package; set aside.
3. Combine remaining ingredients; spoon into 13x9-inch baking dish.
4. Top with stuffing. Bake 40 minutes or until chicken is done.

*Substitute: Substitute frozen mixed vegetables, thawed and drained, for the broccoli florets.*
 

Bacon-Spinach Bites

Ingredients:

• 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
• 4 green onions, sliced
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
• 6 slices Oscar Mayer Bacon, cooked, crumbled
• 3 Tbsp. flour
• 4 eggs, beaten
• 1/4 lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 12 cubes

Directions:

1. Heat oven to 350. Mix cream cheese and onions in medium bowl. Add spinach, bacon and flour; mix well. Stir in eggs.
2. Spoon into 12 greased and floured muffin pan cups. Top each with 1 Velveeta cube; press gently into center of filling.
3. Bake 20 minutes or until centers are set and tops are golden brown. Serve warm or chilled.

Vegetables in Cream Sauce

Ingredients:

• 1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend.
• 1/4 lb. (4 oz.) Velveeta 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel, cubed

Directions:

1. Layer ingredients in microwaveable 1 1/2 qt. casserole; cover.
2. Microwave on HIGH 13 minutes or until vegetables are heated through, stirring after 7 minutes.; stir.
3. IN OVEN: Heat oven to 350, Layer ingredients in 1-qt casserole. Bake 55 minutes or until vegetables are heated through; stir.

Make-Ahead Broccoli, Cheese and Rice

Ingredients:

• 6 cups fresh broccoli florets
• 1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
• 2 cups instant white rice, uncooked
• 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 1 1/2 Tbsp. butter
• 10 Ritz Crackers, crushed
• 2 Tbsp. Kraft Grated Parmesan Cheese

 Directions:

1. Bring broccoli and broth to boil in a medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in Velveeta. Let stand, covered, 5 minutes. Stir until Velveeta is completely melted. Spoon into microwaveable bowl; cover with plastic wrap. Refrigerate up to 24 hours.
2. Meanwhile, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 minutes or until golden brown, stirring frequently. Cool completely. Stir in Parmesan; spoon into resealable plastic bag. Seal bag. Store at room temperature up to 24 hours.
3. Cover broccoli mixture with wax paper. Microwave on HIGH 5 to 6 minutes or until broccoli mixture is heated through; stir. Sprinkle with crumb mixture. Microwave uncovered, 2 to 3 minutes or until heated through. 

 

Cheesy Spinach and Bacon Dip

Ingredients:

• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed
• 1 can (10 oz.) Ro*Tel Diced Tomatoes & Green Chilies, undrained
• 8 slices Oscar Mayer Bacon, cooked, crumbled

Directions:

1. Microwave all ingredients in microwaveable bowl on HIGH 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.
2. Serve with tortilla chips and cut-up fresh vegetables.