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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I've made this recipe both with hamburger and with veggie crumbles, and both ways it rocks. The only difference is that when I use veggie crumbles, I saute the onion first. With hamburger, I brown the onion and beef together. You can also use fresh mushrooms of your choice instead of canned! Ingredients:
1 lb ground beef or 1 lb veggie crumbles |
1 medium onion, chopped |
1 1/4 ounces dry onion soup mix |
1/2-1 cup water |
10 1/2 ounces condensed cream of mushroom soup |
1 cup sour cream |
1 tablespoon worcestershire sauce |
10 ounces sliced mushrooms |
1 teaspoon garlic salt |
12 ounces egg noodles |
Directions:
1. Saute onion and brown hamburger/crumbles.
2. Add soup mix, 1/2 to 1 cup of water, soup, sour cream, Worcestershire, mushrooms and garlic salt.
3. Simmer 1/2 hour over medium heat, stirring occasionaly.
4. Serve over cooked egg noodles.
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