Guest guest Posted May 12, 2009 Report Share Posted May 12, 2009 White Trash Noodle Goo I got inspiration for this fine, upstanding recipe from the back of a Campbell's can (their recipe had meat in it). My husband hates this dish (and named it) and I don't make it often. But, it's comfort food and easy to throw together on a weeknight, especially when I haven't been to the grocery store in awhile. Toast some Wonderbread and serve with PBR or 3 buck Chuck and pretend your are not an elitist food snob for a night. 1/2 lb. dried pasta (I use farfalle or linguine) broccoli (about 3 stalks, or 1 bag frozen), cut into florets 8 ounces button mushrooms, chopped 1 tablespoon butter 1 can Campbell's Cream of Mushroom soup milk parmesan cheese, shredded salt and pepper, to taste Cook the pasta according to directions. About 3 or 4 minutes before the pasta is to be done, add the broccoli florets to the pasta and cook until pasta is tender. Meanwhile, melt the butter in a skillet. Add the mushrooms and saute until any liquid has been released and has almost cooked away. Add the cream of mushroom soup and about 1/2 a can worth of milk. Add a handful or two of shredded parmesan cheese. Stir well. When the pasta and broccoli are done, drain well and add to the cream of mushroom mixture. Mix and season to taste with salt and pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2009 Report Share Posted May 13, 2009 i do this all the time. i mix crem cheese with it too, it is so yummy, try the cream cheese in the mix! blessings, Chanda > White Trash Noodle Goo > > I got inspiration for this fine, upstanding recipe > from the back of a Campbell's can (their recipe had > meat in it). My husband hates this dish (and named > it) and I don't make it often. But, it's comfort food > and easy to throw together on a weeknight, especially > when I haven't been to the grocery store in awhile. > Toast some Wonderbread and serve with PBR or 3 buck > Chuck and pretend your are not an elitist food snob > for a night. > > 1/2 lb. dried pasta (I use farfalle or linguine) > broccoli (about 3 stalks, or 1 bag frozen), cut into > florets > 8 ounces button mushrooms, chopped > 1 tablespoon butter > 1 can Campbell's Cream of Mushroom soup > milk > parmesan cheese, shredded > salt and pepper, to taste > > Cook the pasta according to directions. About 3 or 4 > minutes before the pasta is to be done, add the > broccoli florets to the pasta and cook until pasta is > tender. > > Meanwhile, melt the butter in a skillet. Add the > mushrooms and saute until any liquid has been released > and has almost cooked away. Add the cream of mushroom > soup and about 1/2 a can worth of milk. Add a handful > or two of shredded parmesan cheese. Stir well. > > When the pasta and broccoli are done, drain well and > add to the cream of mushroom mixture. Mix and season > to taste with salt and pepper. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2009 Report Share Posted May 13, 2009 LMAO @ the recipe name! I would eat that... add some sauted onions and some extra garlic... hell, I have eaten that! I make my tuna-less noodle casserole that way. Very good, easy and pure comfort food. *lol* ~ PT ~ , " artichoke72x " <artichoke72x wrote: > > > White Trash Noodle Goo > > I got inspiration for this fine, upstanding recipe > from the back of a Campbell's can (their recipe had > meat in it). My husband hates this dish (and named > it) and I don't make it often. But, it's comfort food > and easy to throw together on a weeknight, especially > when I haven't been to the grocery store in awhile. > Toast some Wonderbread and serve with PBR or 3 buck > Chuck and pretend your are not an elitist food snob > for a night. > > 1/2 lb. dried pasta (I use farfalle or linguine) > broccoli (about 3 stalks, or 1 bag frozen), cut into > florets > 8 ounces button mushrooms, chopped > 1 tablespoon butter > 1 can Campbell's Cream of Mushroom soup > milk > parmesan cheese, shredded > salt and pepper, to taste > > Cook the pasta according to directions. About 3 or 4 > minutes before the pasta is to be done, add the > broccoli florets to the pasta and cook until pasta is > tender. > > Meanwhile, melt the butter in a skillet. Add the > mushrooms and saute until any liquid has been released > and has almost cooked away. Add the cream of mushroom > soup and about 1/2 a can worth of milk. Add a handful > or two of shredded parmesan cheese. Stir well. > > When the pasta and broccoli are done, drain well and > add to the cream of mushroom mixture. Mix and season > to taste with salt and pepper. > Quote Link to comment Share on other sites More sharing options...
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