Do you wish dinner could be ready when you got home? It takes just 10 minutes to "fix it" in the morning, then the slow cooker lets you "forget it" while it cooks all day. Just thicken the sauce and add the cheese before serving.
cost per recipe: $15.59
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
teaspoon dried thyme, crushed
pounds veal for stew, cut into 1-inch pieces
ounces sliced mushrooms(1 package)
green onion, sliced (about 1 cup)
tablespoons all-purpose flour
cup shredded Swiss cheese(about 4 ounces)
cups cooked egg noodles
Stir the broth, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
Stir in the cheese. Serve the veal mixture over the noodles. Season with black pepper.