Description
A creamy and comforting dish featuring Velveeta cheese, tender beef, and penne pasta in a rich stroganoff sauce.
Ingredients
Scale
- 1 lb ground beef
- 8 oz Velveeta cheese, cubed
- 2 cups penne pasta, uncooked
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 small onion, diced
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in cream of mushroom soup, milk, garlic powder, and black pepper. Simmer for 5 minutes.
- Reduce heat to low. Add Velveeta cheese and stir until melted.
- Fold in sour cream and cooked pasta. Mix well.
- Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a spicier version, add a dash of cayenne pepper.
- Substitute ground turkey for a lighter option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Velveeta beef stroganoff, penne pasta recipe, creamy pasta dish