Hot water (use 1 1/2 c for Velveeta Shells & Cheese)
1/2
ts
Dry mustard (opt)
1/2
c
Sour cream (use 1/3 c for Velveeta Shells & Cheese)
INSTRUCTIONS
Prep time: 5 minutes; Cooking time: 40 minutes plus standing.
Heat oven to 375'F. Mix water and mustard in 1 1/2 quart casserole
dish. Whisk in Cheese Sauce from Pouch. Stir in dry Pasta; cover with
tight-fitting lid. Bake 30 minutes. Uncover. Stir in sour cream.
Continue baking, uncovered, 10 minutes. Let stand 5 minutes before
serving. Makes 6 servings.
STIR-IN IDEAS: Reduce water to 2 cups (reduce water to 1 1/4 cups for
Velveeta Shells & Cheese). Add 1 cup chopped cooked broccoli and 1 cup
chopped ham OR 1 cup cooked peas and 1 cup chopped cooked chicken when
stirring in sour cream. Continue as directed above.
VARIATIONS: Top with combined 1/2 crushed crackers and 1 tablespoon
melted margarine after stirring in sour cream. Continue as directed
above. Substitute lowfat OR nonfat sour cream for regular sour cream.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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