| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
St. Louis |
Post2 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1 |
lg |
Onion; (for 1 cup chopped) |
| 1 |
pk |
Sliced fresh mushrooms -; (8 oz) |
| 1 |
md |
Green bell pepper; (for 1 cup chopped) |
| 1 |
ts |
Bottled minced garlic |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Ground black pepper |
| 1 |
cn |
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 |
pk |
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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