beef noodle skillet

4 Servings
1 cup Chopped onion
3½ cup Water
Beef bouillon cubes
Jars low-fat mushroom gravy (12 oz.)
¼ teaspoon Thyme leaves
12 ounces Noodles
Bag frozen mixed vegetables
  (16 oz.)
  (broccoli, cauliflower,
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

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