Cheddar Beef Noodle Dinner
- 3/4 to 1 lb. lean ground beef
- 1-1/2 c water or beef broth
- 1 can (14-1/2 oz.) stewed tomatoes or diced tomatoes in juice, undrained
- 3-3/4 c (6 oz.) LIGHT 'N FLUFFY Wide Egg Noodles, uncooked
- 2 c (8 oz.) shredded sharp Cheddar cheese, divided
Directions:
In 10-inch skillet, brown meat; drain. Stir in water, tomatoes with juice and uncooked noodles, coating noodles well with liquid.
Heat to boiling. Cover; reduce heat. Simmer 10 mins or until noodles are tender, STIRRING EVERY 2 MINS.
Remove from heat; stir in 1-1/2 c cheese until melted.
Sprinkle remaining cheese on top.
4 to 6 servings