Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 Cups, uncooked pasta	For vegan: use vegan pasta
2 1/2 Pounds limitation  ground beef crumbles
1 teaspoon vegetable oil.
1 Cup chopped onion	Wash, peel and chop
1 ( 8oz.) fresh mushrooms	Wash, trim and slice
1 can fat free evaporated milk	For vegan: use soy milk
1 cup low salt vegan beef broth
2 Cups shredded low fat Swiss cheese	For vegan: use vegan cheese
1 (8 ounce) carton light sour cream	For vegan: use vegan sour cream
2 Teaspoons soy sauce
2 Teaspoon thyme
2 (10 ounce) packages frozen mixed vegetables
1/2 Cup bread crumbs	For vegan: use vegan bread crumbs or omit

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Preheat oven to 350 degree oven.
2	Cook pasta according to the directions on the Package. Drain; set aside.
3	In a large skillet saute onion in oil  till tender.
4	Stir in broth, beef crumbles, cheese, sour cream, milk, soy sauce and thyme. Stir in vegetables and pasta.
5	Bake covered, in a 375 degree for 30 minutes. Transfer to a baking dish. Sprinkle with bread crumbs.
6	Bake, uncovered, for 5 to 10 minutes more or till heated through.	Cook until internal temperature reaches 165 F degrees for 15 seconds