Vegetable Stroganoff
- 1 (10 oz.) pkg. frozen cauliflower
- 1 (10 oz.) pkg. frozen, chopped broccoli
- 1 1/2 c. chopped carrots
- 3 c. sliced mushrooms
- 1 large potato, cubed
- 1 clove garlic, minced
- 1 chicken bouillon cube
- 1/2 c. water
- 1 small onion, chopped
- 1 can cream of chicken soup
- 1 pkg. beef stroganoff mix
- 3/4 c. water
- salt and pepper to taste
- 3/4 c. nonfat or regular sour cream
- 8 to 10 oz. noodles (I prefer linguine noodles)
- Cook noodles according to directions on package; drain.
- In a large skillet, bring cauliflower, broccoli, carrots, mushrooms, potato, onion, garlic, bouillon cube and 1/2 cup of water to a boil.
- Reduce heat and simmer vegetables until tender.
- Add cream of chicken soup.
- Separately, mix together the beef stroganoff mix and water, then add to the vegetables.
- Add salt and pepper to taste.
- Simmer 5 to 10 minutes.
- Remove from heat and add sour cream.
- Stir well.
- Serve over noodles.
frozen cauliflower, broccoli, carrots, mushrooms, potato, clove garlic, chicken, water, onion, cream of chicken soup, beef stroganoff mix, water, salt, nonfat, noodles
Taken from www.cookbooks.com/Recipe-Details.aspx?id=393775 (may not work)