Slow Cooker Creamy Swiss Veal & Mushrooms
Do you wish dinner could be ready when you got home? It takes just 10 minutes to "fix it" in the morning, then the slow cooker lets you "forget it" while it cooks all day. Just thicken the sauce and add the cheese before serving.
Ingredients
1.75 cups Swanson® Chicken Broth
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 teaspoon dried thyme, crushed
1.5 pounds veal for stew, cut into 1-inch pieces
8 ounces sliced mushrooms(1 package)
8 green onion, sliced (about 1 cup)
2 tablespoons all-purpose flour
0.25 cup water
1 cup shredded Swiss cheese(about 4 ounces)
4 cups cooked egg noodles
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 teaspoon dried thyme, crushed
1.5 pounds veal for stew, cut into 1-inch pieces
8 ounces sliced mushrooms(1 package)
8 green onion, sliced (about 1 cup)
2 tablespoons all-purpose flour
0.25 cup water
1 cup shredded Swiss cheese(about 4 ounces)
4 cups cooked egg noodles
Instructions
Stir the broth, 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. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
Stir in the cheese. Serve the veal mixture over the noodles. Season with black pepper.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
Stir in the cheese. Serve the veal mixture over the noodles. Season with black pepper.
Slow Cooker Creamy Swiss Veal & Mushrooms
Do you wish dinner could be ready when you got home? It takes just 10 minutes to "fix it" in the morning, then the slow cooker lets you "forget it" while it cooks all day. Just thi...
Directions
Print
Stir the broth, 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. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.Stir in the cheese. Serve the veal mixture over the noodles. Season with black pepper.
Ingredients
1.75 cups Swanson® Chicken Broth1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup1 teaspoon dried thyme, crushed1.5 pounds veal for stew, cut into 1-inch pieces8 ounces sliced mushrooms(1 package)8 green onion, sliced (about 1 cup)2 tablespoons all-purpose flour0.25 cup water1 cup shredded Swiss cheese(about 4 ounces)4 cups cooked egg noodles
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