Swiss-Style Veal and Mushrooms

Do you wish dinner could be ready when you got home?  It takes just 10 minutes to fix it in the morning, then the slow cooker lets you forget it while it cooks all day.


Recipes · Everyday Cooking


Prep Time: 10 mins
Cook Time: 7 hrs 5 mins
Servings: 4
Total Time: 7 hrs 15 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 1 ¾ cups Swanson® Chicken Stock

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup

  • 1 teaspoon dried thyme leaves, crushed

  • 1 ½ pounds veal for stew

  • 1 (8 ounce) package sliced mushrooms

  • 8 green onions, sliced

  • 2 tablespoons all-purpose flour

  • ¼ cup water

  • 1 cup shredded Swiss cheese

  • Hot cooked egg noodles

  • Freshly ground black pepper


Directions

  1. Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.

  2. Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.

  3. Stir in the cheese. Serve over the noodles. Season with the black pepper.


Nutrition Facts (per serving)

Nutrition Facts
651 Calories
21g Fat
60g Carbs
53g Protein


Prev   Next