- 1 3/4 cups Swanson® Chicken Stock
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
- 1 teaspoon dried thyme leaves, crushed
- 1 1/2 pounds veal for stew
- 1 (8 ounce) package sliced mushrooms
- 8 green onions, sliced
- 2 tablespoons all-purpose flour
- 1/4 cup water
- 1 cup shredded Swiss cheese
- Hot cooked egg noodles
- Freshly ground black pepper
- Stir the stock, 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. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
- Stir in the cheese. Serve over the noodles. Season with the black pepper.
04/06/2018
recipepes.com
Swiss-Style Veal and Mushrooms, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
