- 4
- 30 mins
Ingredients
- 2 oz. (1 1/2 cups) uncooked wide egg noodles
- 1 lb. lean (at least 80%) ground beef
- 1/2 cup beef broth
- 1/2 teaspoon garlic powder
- 1 (4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
- 1 (8-oz.) container French onion sour cream dip
- 1 tablespoon chopped fresh parsley, if desired
Preparation
Step 1
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Here’s the beef…in a takeoff on the creamy classic that’s easy to fix!
Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Stir in broth, garlic powder and mushrooms. Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated. Stir in dip.
Stir in cooked noodles; cook about 4 minutes or until thoroughly heated, stirring occasionally. DO NOT BOIL. Sprinkle with parsley.
Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Stir in broth, garlic powder and mushrooms. Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated. Stir in dip.
Stir in cooked noodles; cook about 4 minutes or until thoroughly heated, stirring occasionally. DO NOT BOIL. Sprinkle with parsley.
We’ve called for dried egg noodles in this recipe, but you could use frozen if you like. They cook more quickly so check the package for correct cooking directions.
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