Turkey Stroganoff with Condensed Cream of Mushroom Soup

A very easy recipe, I thought. That’s exactly what I need about now. Campbell’s Soup™to the rescue! Oh, whew! And whew! again. This is not a true stroganoff recipe. Trust me on that, Dollinks. But on Dec. 29th, with the year counting down and Auntie Nicole falling asleep in front of the TV set (tonsils twisting in the wind), this will do j-u-st fine.

Turkey Stroganoff 

with Condensed Cream of Mushroom Soup:

¼ c. (60 mL) chopped green bell pepper (“capsicum”)

2 tbsp. (25 mL) chopped onion

2 tbsp. (25 mL) butter or margarine

One 10-oz. (284 mL) can Campbell’s™condensed cream of mushroom soup (see Note)

½ c.  (125 mL) sour cream

¼ c. (60 mL) milk

2 c. (500 mL) cooked broad noodles

1-½ c. (375 mL) diced, cooked turkey

½ tsp. (2.5 mL) paprika

Preheat oven to 350 deg. F. Sauté green pepper and onion in butter until tender. Blend soup, sour cream, and milk in lightly greased 1-½ qt. (1.5 L) casserole. Blend in remaining ingredients. Bake, covered, about 30 min. Serves 4.

Note: Campbell’s™provided this recipe, so I have to keep writing Campbell’s™, but you just go ahead and secretly use any old brand you want, nudge-nudge, wink-wink. As long as it’s Campbell’s™...

For more Stroganoff recipes, see One Click: Stroganoff. For more recipes using leftover turkey, see One Click: Turkey.