Pretty much the same recipe as before, but I have sped up the preparation considerably and can now usually whip it up in about 15-20 minutes.
1 large package button mushrooms, sliced
1 package Morningstar Farms burger crumbles
dill (I use fresh when I can get it)
1/2 white onion, diced
1 pkg neufchatel cheese
1 8oz container lowfat sour cream
1 can mushroom soup
1 soup can skim milk
salt
pepper
mrs. dash herb & garlic
In LARGE saucepan start sauteing the onions. When they start to turn clear, add the mushrooms.
Cut the top off the burger crumble bag and microwave for 1-2 minutes until mostly thawed.
Add burger crumbles to mushroom & onion, add half the dill (finely diced). As soon as mushrooms are mostly cooked, make an empty spot in the middle of the pan and add the cream cheese, sour cream, soup and milk. Stir it all up, add salt, pepper and the rest of the dill. As soon as it is heated through and the cream cheese is all melted, it's done!
Makes 4-6 servings.
We eat it the first time around over egg noodles and then as leftovers on toast.
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