Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 cup | Water |
| 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, .