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)

1. Cook noodles according to directions on package; drain.
2. In a large skillet, bring cauliflower, broccoli, carrots, mushrooms, potato, onion, garlic, bouillon cube and 1/2 cup of water to a boil.
3. Reduce heat and simmer vegetables until tender.
4. Add cream of chicken soup.
5. Separately, mix together the beef stroganoff mix and water, then add to the vegetables.
6. Add salt and pepper to taste.
7. Simmer 5 to 10 minutes.
8. Remove from heat and add sour cream.
9. Stir well.
10. 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)