Creamed Chipped Beef Casserole

(2) 2.5 ounce packages Hormel Dried Beef - shredded

1/4 Cup finely chopped onion

2 cups skim milk

3 tablespoons all-purpose flour

1 8 ounce package Philadelphia fat-free cream cheese

1/2 cup (one 2.5 oz jar) sliced mushrooms - drained

3/4 cup (3 ounces) shredded Kraft reduced fat cheddar cheese

2 teaspoons dried parsley flakes

2 cups hot cooked noodles - rinsed and drained

1/2 cup frozen peas

Preheat oven to 350° F.

Spray an 8-by-8 inch baking dish with butter-flavored spray.

In a large skillet sprayed with butter-flavored spray, saute dried beef and onion for 5 minutes.

In a covered jar, combine skim milk and flour. Shake well to blend. Add milk mixture to beef mixture. Mix well to combine.

Stir in cream cheese. Continue cooking for 5 minutes or until mixture starts to thicken. Stir in mushrooms, cheddar cheese, and parsley flakes. Add noodles and peas. Mix well to combine. Pour mixture into prepared baking dish.

Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes.

Divide into 6 servings. Freezes well.

HINT: 1 3/4 cups uncooked noodles usually cooks to about 2 cups.

Serving size (1 square)

According to the cookbook: Per serving: 241 Cal, 5g Fat, 20g Pro, 29g Carb, 632mg Sod, 2g Fib Healthy Exchanges: 2 Protein, 1 Bread, 1/3 Skim Milk, 1/4 Vegetable, 10 Opt. Cal.
Diabetic Exchanges: 2 Meat, 2 Starch

WW Points: 5 pt.

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