| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
St. Louis |
Post2 |
4 |
Servings |
INGREDIENTS
| 1 |
t |
Vegetable oil |
| 1 |
|
Onion, for 1 cup chopped |
| 1 |
|
Sliced fresh mushrooms -, 8 |
|
|
oz |
| 1 |
|
Green bell pepper, for 1 |
|
|
cup chopped |
| 1 |
t |
Bottled minced garlic |
| 1 |
t |
Worcestershire sauce |
| 1/4 |
t |
Ground black pepper |
| 1 |
|
Reduced-fat cream of |
|
|
mushroom soup – 10 3/4 |
|
|
oz |
| 1/2 |
c |
Milk, skim or low-fat or |
|
|
whole |
| 1/2 |
c |
Reduced-fat sour cream |
| 3 |
c |
Cubed cooked skinless turkey |
|
|
meat see note |
| 3 |
|
Chicken-flavor ramen soup – |
|
|
3 oz ea |
| 1 |
c |
Shredded sharp Cheddar |
|
|
cheese – 4 oz or more |
|
|
to |
|
|
taste |
INSTRUCTIONS
Bring 6 cups of unsalted water to a boil over high heat in a covered
3-quart or larger saucepan. Heat oil over medium heat in an extra-deep
12-inch nonstick skillet that has a lid. Peel and coarsely chop the
onion, adding it to the skillet as you chop. Cook for 1 minute. Add
mushrooms; continue to cook, stirring from time to time. Seed and
coarsely chop the bell pepper; add it to skillet. Add garlic,
Worcestershire and black pepper. Cook, stirring from time to time,
until mushrooms release their liquid, about 5 minutes. Add condensed
soup, milk, sour cream and turkey to skillet. Stir until well-blended.
Cook until heated through, stirring frequently, about 2 minutes. Do
not let boil. Reduce heat to low. Meanwhile, add ramen noodles to
boiling water along with 1 of the seasoning packets. (Reserve
remaining 2 seasoning packets for another use.) Boil 3 minutes,
stirring occasionally. (Do not overcook.) Immediately drain the
noodles well (do not rinse). Gently stir into skillet until just
coated with sauce. Sprinkle cheese over the noodle mixture, cover the
skillet and cook just until the cheese melts, about 2 minutes. Serve
at once. Yield: 4 servings. Note: Use all breast meat for a dish with
fewer calories. This recipe is equally wonderful using 4 poached,
boneless, skinless chicken-breast halves instead of turkey. Recipe
Source: St. Louis Post-Dispatch - 11-16-1998 By Beverly Mills, with
Alicia Ross Formatted for MasterCook by Susan Wolfe -
swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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