INGREDIENTS
1 3/4 cups ready to serve chicken broth
1 (10 3/4 oz) can condensed cream of
potato soup
1 tsp dried thyme, crushed
1 1/2 lbs veal stew meat, cut
into 1 inch pieces
1 8 oz pkg sliced mushrooms
8 green onions, sliced
2 tbsp flour
1/4 cup water
1 cup shredded Swiss cheese
4 cups egg noodles, cooked and drained
DIRECTIONS
1. Stir the broth, soup, thyme, veal, mushrooms and green onions in a 3 1/2 quart slow cooker. Cover and cook on
LOW 7 to 8 hours or until veal is fork tender.
2. Stir the flour and water in a small bowl until mixture is smooth.
Stir flour mixture into slow cooker.
Increase heat to HIGH. Cover and cook 5 minutes or until the mixture boils and thickens.
3. Stir in the cheese. Serve the veal mixture over the noodles.
Season with black pepper.
Yield: 6 Servings Serving Size= 2 Cups
Weight Watchers Points Plus+ = 10
Nutrition Information
Calories--------------------385
Cholesterol------------117 mg
Carbs----------------------18 g
Fiber------------------------3 g
Protein--------------------37 g