Monday, November 2, 2009

Bavarian Kielbasa with Noodles

Here's an old soup can label recipe that's not as well known as the classic family "Chicken and Rice," but it's equally easy and satisfying.


  • 6 ounces egg noodles, uncooked
  • 3/4 lb. smoked kielbasa, cut up
  • 1 medium onion, sliced
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 soup can milk
  • 12 oz package frozen cut green beans
  • 1/8 tsp pepper
  • Cook noodles according to package directions; drain. Meanwhile, in a 10 inch skillet over medium heat, cook kielbasa and onion until browned, stirring often. Spoon off fat.
  • Add soup; stir until smooth. Gradually stir in milk. Add beans and pepper. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until beans are tender, stirring occasionally.
  • Stir cooked noodles into skillet. Heat 2 minutes, stirring often. Serve with spicy brown mustard (optional). Makes 6 cups or 4 servings.

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