Vegetable Stroganoff

Name: Vegetable Stroganoff
Ingredients: 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)

15 ingredients

10 steps

Ingredients

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)

Directions

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.