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Categories:Viewed: 127 - Published at: 7 years ago
Ingredients
- 2 c. broccoli flowerets
- 2 c. mushrooms, sliced
- 1 medium red or green pepper, cut into strips
- 2 Tbsp. margarine
- 1/2 lb. Velveeta Mexican pasteurized process cheese spread with jalapeno pepper, cubed
- 1 Tbsp. milk
- 1 1/2 c. (6 oz.) tri-color corkscrew noodles, cooked and drained
Method
- In a large skillet, stir-fry vegetables in margarine until crisp-tender.
- Reduce heat to low.
- Add cheese spread and milk; stir until cheese is melted.
- Add noodles; toss lightly to coat noodles and mix vegetables.
