Swiss-Style Veal and 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.

• Preparation Time: 10 mins
• Cooking Time: 7 hr 5 mins
• Total Time: 7 hr 15 mins
• Calories: 651 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 cup shredded Swiss cheese
• freshly ground black pepper
• 1 (8 ounce) package sliced mushrooms
• 1 teaspoon dried thyme leaves, crushed
• 8 green onions, sliced
• Hot cooked egg noodles
• 0.25 cup water
• 1.75 cups Swanson® Chicken Stock
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
• 1.5 pounds veal for stew

Recipe Instructions

Step 1

Stir the stock, 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.

Step 2

Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.

Step 3

Stir in the cheese. Serve over the noodles. Season with the black pepper.