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ita-mex spicy creamy noodles

(2 ratings)
Bobbycountry avatar
Recipe by
Bobby (*_*)
@Bobbycountry
Monticello, KY

While it is a winter weather mix outside, I decided to go to the kitchen and come up with a new recipe. It has a bit of Italian and Mexican in the recipe. It has heat in the Ro-Tel, and sweet in the sweet onion and sweet basil. Ohhh!! the cream is in the cream of mushroom soup. Yes, it is a one dish meal.

►
(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For ita-mex spicy creamy noodles

  • 12 oz
    wide egg noodles
  • 1 lb
    fulled cooked kielbasa sasauge
  • 3 Tbsp
    butter or margarine
  • 1 md
    sweet onion, chopped
  • 3/4 c
    green bell pepper, chopped
  • 3/4 c
    red bell pepper, chopped
  • 3 clove
    garlic, chopped
  • 1 can
    ro-tel, (tomatoes and green chilis), drained
  • 1 can
    cream of mushroom soup (i used campbell's), undiluted
  • ! can
    whole milk, use soup can
  • 1-1/2 Tbsp
    fresh sweet basil, chopped
  • 6 oz
    jarred mushrooms, drained
  • parsley for garnish, optional

How To Make ita-mex spicy creamy noodles

  • 1
    In a large pot, bring water to a boil, add salt and noodles, cook according to package directions.
  • 2
    Meanwhile, in a large non-stick skillet, on medium heat, brown kielbasa in butter for 5 minutes. Add onion, bell peppers and garlic, cook until vegetables are tender. Add Ro-Tel and stir, add mushrooms, and salt and pepper to taste.
  • 3
    In a medium bowl, Pour soup and milk together, whisk until smooth. Drain noodles, pour noodles into skillet. Add soup mixture and stir. Turn heat to simmer, cover, cook until heated. Serve with pasley, if desired, and french bread.
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