“I've made this recipe both with hamburger and with veggie crumbles, and both ways it rocks. The only difference is that when I use veggie crumbles, I saute the onion first. With hamburger, I brown the onion and beef together. You can also use fresh mushrooms of your choice instead of canned!”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g ground beef or 453.59 g veggie crumbles
  • 1 medium onion, chopped
  • 35.43 g dry onion soup mix
  • 118.29-236.59 ml water
  • 297.66 g condensed cream of mushroom soup
  • 236.59 ml sour cream
  • 14.79 ml Worcestershire sauce
  • 283.49 g sliced mushrooms
  • 4.92 ml garlic salt
  • 340.19 g egg noodles

Directions

  1. Saute onion and brown hamburger/crumbles.
  2. Add soup mix, 1/2 to 1 cup of water, soup, sour cream, Worcestershire, mushrooms and garlic salt.
  3. Simmer 1/2 hour over medium heat, stirring occasionaly.
  4. Serve over cooked egg noodles.

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