This is a staple in my house and one of the husband’s absolute favorites. Normally I make it with a can of French Onion Soup thickened a bit for the gravy but Friday I was all out. So I do what I do best, and hit the pantry. Staring me in the face was a can of Healthy Request (low fat) Cream of Mushroom Soup and it was a lucky find! I like this better then my original version.
I use cereal and oats instead of breadcrumbs in the meat mixture. This is similar to my weird fascination with breading things without breadcrumbs. I think it’s fun , plus it adds more fiber and nutrition. You should try it, no one will ever know. SHHhhhh It could be our little secret.
- 8 oz lean ground beef (at least 95% lean) or ground turkey
- ½ cup of fiber one or all bran cereal
- ½ cup oatmeal
- 2 egg whites
- 2 tbsp Worcestershire sauce (separated)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- Non-stick cooking spray
- 1 10oz can of low fat cream of mushroom Soup or a can of french onion soup
- 6 oz whole wheat egg noodles (Ronzoni Healthy Harvest Whole Wheat Wide Noodles)
Ground the cereal in a blender or food processor.
Prepare the noodles according to package.
While boiling the water, combine the beef, ground cereal, quick oats, egg whites, 1 tbsp Worcestershire sauce, onion powder, garlic powder, and dried parsley.
Form the mixture into 4 patties, each a little more then 3 oz each.
Brown the patties in a large frying pan sprayed with non-stick cooking spray over medium high heat about 3-4 minutes a side.
Whisk the soup, 3/4 can of water (the soup can) and the remaining tbsp of Worcestershire sauce. Pour soup mixture over patties. Lower the heat to simmer and cover. Cook for about 10 minutes.
Once the noodles are done, remove the patties from the skillet and set aside. Drain the noodles and add to the skillet. Stir to coat the noodles in the soup mixture.
Serve with a side of your favorite veggies!
|Servings||Amt per Serving|
|4||1 patty and 1/4 of the noodles|
|320||6g||9g||old: 6||new: 8|