Hearty chowder

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, .

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