Shrimp Stroganoff

Ingredients

• 4 cups broccoli florets 
• 10 oz condensed cream of shrimp soup canned
• 1 cup knudsen cream sour
• 3 cups extra wide egg noodles uncooked
• 1 lb shrimp deveined uncooked peeled
• 1 lb velveetaâ cut into 1/2-inch cubes
• 1 lb velveetaâ cut into 1/2-inch cubes

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Cook noodles in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 5 min. Meanwhile, cook VELVEETA, soup and sour cream in separate 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. Top with shrimp.
4. Pour VELVEETA sauce over pasta mixture; cover.
5. Bake 25 min. or until heated through; stir.