Yield: 6 Servings
|½ pounds||Mild Italian sausage|
|2 cups||Zucchini; cut into 1/4-inch pieces|
|1 can||(16-oz) tomatoes; cut up|
|¼ cup||Chopped onion|
|½ cup||Corkscrew noodles|
|¾ pounds||Velveeta pasteurized process cheese spread; cubed|
Remove casing from sausage; shape into ½-inch balls. Brown sausage; drain. Combine meatballs, vegetables, water and noodles in saucepan; bring to boil. Boil for 8 minutes or until noodles are tender, stirring occasionally. Add Velveeta cheese spread; stir until melted. Six 1-cup servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .