1 box Skroodles, cooked according to package directions, then
tossed with 2 T butter
1 lb. Velveeta cheese
1/2 can cream of mushroom soup, 1/2 can whole milk
4 oz. can mushroom stems and pieces, drained well
4 T butter (melted), sprinkle of garlic powder
Cut Velveeta into small chunks and combine with soup and milk
over low heat.
Stir until cheese is totally melted.
Add mushrooms and stir all into hot Skroodles.
Pour into a greased baking dish and bake, uncovered at 350
about 1/2 hour.
Remove from oven and drizzle with garlic butter.
For
Moms Only
Recipes
