This is the kind of skillet supper Josh and Zach, my grandbabies, just love "Gamma" to make! It's so cozy-warm, so creamy and cheesy good, and features their beloved hot dogs - you never saw two better-behaved little boys on nights I'm serving this!
Serves 4 (1 cup)
8 ounces Oscar Mayer or Healthy Choice reduced-fat frankfurters, diced 1 (10 3/4-ounce) can Healthy Choice Cream of Mushroom Soup 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese 1/3 cup fat-free milk 1 (2.5-ounce) jar sliced mushrooms, drained 1 1/2 cups hot cooked noodles, rinsed and drained 1/2 cup frozen whole kernel corn, thawed 1 teaspoon dried parsley flakes 1/8 teaspoon black pepper
In a large skillet sprayed with butter-flavored cooking spray, sauté frankfurters for 5 minutes. Stir in mushroom soup, Cheddar cheese, and milk. Continue cooking until cheese melts, stirring often. Add mushrooms, noodles, corn, parsley flakes, and black pepper. Mix well to combine. Lower heat and simmer for 5 minutes, or until mixture is heated through, stirring occasionally. HINTS: 1. Usually 1 1/4 cups uncooked noodles cooks to about 1 1/2 cups. 2. Thaw corn by placing in a colander and rinsing under hot water for one minute.
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