• 8servings
  • 45minutes
  • 370calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B12
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups egg noodles , uncooked

  2. 4 cups small broccoli florets

  3. 1 lb. VELVEETA® , cut into 1/2-inch cubes

  4. 1 can (10-3/4 oz.) condensed cream of shrimp soup

  5. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  6. 1 lb. uncooked deveined peeled medium shrimp

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. COOK noodles as directed on package, adding broccoli to the boiling water the last 5 min. Meanwhile, cook VELVEETA, soup and sour cream in saucepan on low heat 8 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

  3. DRAIN pasta mixture; place in 13x9-inch baking dish. Stir in shrimp. Pour VELVEETA sauce over pasta mixture; cover with foil.

  4. BAKE 25 min. or until heated through; stir.


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