Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

CHEESEBURGER NOODLES




Source of Recipe


the web


List of Ingredients




8 ounces medium or wide egg noodles, uncooked

1 pound extra lean ground beef

1/4 cup dry breadcrumbs

1/2 teaspoon onion powder

1/2 teaspoon salt, divided

1 egg

2 teaspoons vegetable oil

1 (14 1/2 ounce) can fat-free chicken broth

1/4 cup water

1/4 cup ketchup

1/2 cup nonfat sour cream

1 cup shredded low-fat Cheddar cheese



Recipe



Combine ground beef, breadcrumbs, onion powder, 1/4 teaspoon salt and egg; mix well. Shape into approximately 36 3/4-inch meatballs.

Heat oil in a large skillet coated with cooking spray.

Add meatballs and cook until browned on all sides. Drain well.

Combine chicken broth, water, ketchup and remaining 1/4 teaspoon salt; add to skillet.

Bring to a boil; stir in noodles, making sure it is covered by the liquid.

Reduce heat, cover and simmer 10 to 15 minutes or until noodles are done.

Stir in sour cream and cheese.

Cook until thoroughly heated and mixture thickens, about 5 minutes. (Do not boil.)

Serves 6.