mock veggie stroganoff

Name: Mock Veggie Stroganoff
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1-2 bag(s) wide egg noodles, 16 oz each; 1/2-3/4 cup(s) heavy cream; 1 large can(s) campbell's cream of chicken soup (family size can); 1 large can(s) campbell's golden mushroom soup (family size can or 2 small cans); 1 16 oz bag(s) bird's eye frozen vegetables oriental blend; 1 16 oz bag(s) bird'seye frozen cauliflowerettes; 1/2 teaspoon(s) sea salt, fresh ground (or to your preferrence); 1/4 teaspoon(s) black pepper, fresh ground (or to your preferrence); 2 tablespoon(s) fresh parsley, chopped, for garnish

1 Pinch

Connie Landron

Arlington, TX

Updated on Nov 16, 2019

I call this dish Mock Stroganoff because there is no meat or sour cream in this recipe. And because that is what it reminded me of once it was made. You can use your own blend of vegetables if you prefer, but this combination is simply delicious and easily found in your local grocery. For a complete family dinner or a simple dinner for two, serve this dish with fresh dinner rolls and your favorite salad. My husband and I chose the classic Caesar salad and a good chilled Chardonnay as accompaniment to this dish. May your family love it as much. Slàinte!

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prep time 10 Min

cook time 15 Min

method Stove Top

yield 4-6 servings

Ingredients

1-2 bag wide egg noodles, 16 oz each
1/2-3/4 cup heavy cream
1 large can campbell's cream of chicken soup (family size can)
1 large can campbell's golden mushroom soup (family size can or 2 small cans)
1 16 oz bags bird's eye frozen vegetables oriental blend
1 16 oz bags bird'seye frozen cauliflowerettes
1/2 teaspoon sea salt, fresh ground (or to your preferrence)
1/4 teaspoon black pepper, fresh ground (or to your preferrence)
2 tablespoons fresh parsley, chopped, for garnish

How To Make mock veggie stroganoff

Step 1

In a 5-qt stock pot bring 3 quarts of lightly salted water to a rolling boil. Use 4 quarts water if making 2 16 oz bags of egg noodles. Noodles need room to move while cooking to avoid clumps and under-cooking.

Step 2

Add eggs noodles to boiling water and cook according to package directions. Should be soft, but still hold their shape. Check and stir vegetable soup mix often. Just before noodles are done, season vegetable soup mixture with fresh ground sea salt and fresh ground black pepper. Taste for level of seasoning. Adjust if needed.
Step 3

Once egg noodles are done. Drain, but do not rinse. Shake to completely drain water and divide into warm pasta plate bowls. Ladle vegetable soup mixture over noodles and garnish with fresh chopped parsley and serve.
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