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INGREDIENTS
- 1 (16 ounce) package egg noodles
- 1 pound lean ground beef (I use ground turkey instead)
- 1 (.75 ounce) packet dry brown gravy mix
- 1 (8 ounce) package cream cheese
- 1 (6 ounce) can chopped mushrooms, with liquid
- 1/2 cup milk
- 1 (8 ounce) container sour cream
- 2 (10.75 ounce) cans condensed cream of mushroom soup
DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, brown the ground beef until no pink shows; drain.
- Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
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