Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Chopped onion |
3½ cup | Water |
3 \N | Beef bouillon cubes |
2 \N | Jars low-fat mushroom gravy (12 oz.) |
¼ teaspoon | Thyme leaves |
12 ounces | Noodles |
1 \N | Bag frozen mixed vegetables |
\N \N | (16 oz.) |
\N \N | (broccoli, cauliflower, |
\N \N | Carrots) |
½ cup | Nonfat sour cream |
Cook beef and onions in large skillet till meat is no longer pink. Add water, bouillon cubes, gravy and thyme. Bring to a boil, stirring = often. Stir in noodles and frozen vegetables. Bring to a boil, reduce = heat, cover and simmer 8 -10 mins, stirring twice, until noodles are = tender. Remove from heat and stir in sour cream. Recipe By : Woman's Day, 4/95
From: Debbie Barry - Innermail Emc.Ve