Beef and noodles (vegetarian)

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 274.0

Total Fat: 6.9 g
Cholesterol: 45.4 mg
Sodium: 982.5 mg
Total Carbs: 38.3 g
Dietary Fiber: 4.7 g
Protein: 14.3 g

View full nutritional breakdown of Beef and noodles (vegetarian) calories by ingredient

Introduction

Hearty dish for those cold winter nights. Hearty dish for those cold winter nights.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 6

Ingredients

Spray oil

1 small onion, chopped

8 Cups water

1 8-ounce pkg Kluski egg noodles

3 tsp Better Than Bouillon Vegetable Base

1 4-ounce can of mushrooms

1 can Cream of Mushroom soup

1 9-ounce pkg Gardein Beefless Tips

coarse ground black pepper to taste

Tips

I divided the recipe into 6 servings, and when I weighed them, they were approximately 10 ounces each. Serving size will depend upon how much water you use and how much evaporation takes place. Use reduced fat and reduced sodium soup and fresh mushrooms to reduce fat and sodium content. I actually prefer this without the beefless tips and add broccoli, but I add the beefless tips for protein.

Directions

Spray bottom of large soup pan with oil. Saute onions until translucent. If using fresh mushrooms, saute those as well. Add water and bring to boil. Add Kluski noodles and cook 6 minutes. Add vegetable base and stir to dissolve. Add Cream of Mushroom soup and beefless tips (and canned mushrooms if not using fresh). Add pepper to taste. Cook until noodles are at your desired tenderness.

Serving Size: Makes 6 (10-ounce) servings