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White Trash Noodle Goo

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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.

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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.

>

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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.

>

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