0
2 cups frozen peas or frozen mixed vegetables
375-g pkg broad egg noodles
1 tbsp vegetable oil
500 g ground chicken, beef or turkey
250-g pkg sliced button mushrooms, about 4 cups
2 to 3 tsp dried dill
1 tsp salt
1 tsp freshly ground black pepper
1/2 to 1 tsp ground nutmeg
284-mL can undiluted cream of mushroom soup
1 cup light sour cream
Place frozen vegetables on kitchen counter. Bring a large saucepan of water to a boil. Add noodles and cook according to package directions, about 6 minutes. Meanwhile, heat oil in a large wide saucepan set over medium-high heat. Add meat and mushrooms. Stir in 2 teaspoons (10 mL) dillweed, salt, pepper and 1/2 teaspoon (2 mL) nutmeg. Stir often with a fork to keep meat crumbly until it is no longer pink, from 4 to 5 minutes. Stir in soup. Stir constantly until hot, about 1 minute. Reduce heat to medium. Add hot drained noodles and frozen peas. Stir often until hot, 2 minutes. Taste and add more dillweed and nutmeg, if needed. Remove from heat. Stir in sour cream and serve.
Calories 407, Protein 20.9g, Carbohydrates 45.1g, Fat 15.7g, Fibre 5.1g, Sodium 883mg.
Don't be fooled by the length of this recipe. It's fast enough to whip up on a weeknight.