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Source: Campbell's Recipes
Tagged With: 6 servings (about 2 cups each)
Slow Cooker Creamy Swiss Veal & Mushrooms
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.  Just thicken the sauce and add the cheese before serving.

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Serves: 6 servings (about 2 cups each)
Prep Time: 10 minutes
Cook Time: 425 minutes
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Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1 teaspoon dried thyme leaves, crushed
1 1/2 pounds veal for stew, cut into 1-inch pieces
1 package (8 ounces) sliced mushrooms
8 green onion, sliced (about 1 cup)
2 tablespoons all-purpose flour
1/4 cup water
1 cup shredded Swiss cheese (about 4 ounces)
4 cups egg noodles, cooked and drained




Stir the broth, 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.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
Stir in the cheese. Serve the veal mixture over the noodles. Season with black pepper.
Ingredient Note: Veal for stew is a good way to enjoy veal for less. It's much less expensive than chops or tenderloin cuts and tastes wonderful in this recipe.


Notes:
Nutritional Values per Serving using Swanson Chicken Stock: Calories 385, Total Fat 18g, Saturated Fat 9g, Cholesterol 117mg, Sodium 843mg, Total Carbohydrate 18g, Dietary Fiber 3g, Protein 37g, Vitamin A 11%DV, Vitamin C 12%DV, Calcium 26%DV, Iron 15%DV

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