Recipe By Campbell's Kitchen
Published Feb 8th
Prep 10m Cook 7h 5m Additional - Ready In 7h 15m
Servings 4 servings Calories 651.2

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 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. 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. 3 Stir in the cheese. Serve over the noodles. Season with the black pepper.

Nutrition Facts

  • Calories 651.2
  • Carbohydrate 59.9 g
  • Cholesterol 227.8 mg
  • Fat 21.4 g
  • Fiber 4.9 g
  • Protein 53.1 g
  • Saturated Fat 9.5 g
  • Sodium 1002.6 mg
  • Sugar 3.8 g

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