Holiday Sweepstakes: You Could Win* a Hammered Copper Cooking Set and More Enter the Giveaway

Follow us:


Meatless Mushroom Stroganoff

Sign up to save this recipe to your profile Sign Up Now ›
Meatless Mushroom Stroganoff
4 servings Easy
Total: Active:
PREVIOUS: Wild Mushroom Risotto NEXT: Kale and Mushroom Stroganoff

Ingredients (3)

  • 1 bag egg noodles
  • 2 cans generic cream of mushroom soup (about 11 ounces each)
  • 1 1/2 tablespoons of garlic salt

So good, so easy—it would make any college student or single parent proud! Using no yolk noodles, and lower sodium mushroom soup would make it healthier.

With a crumbled leftover Boca burger or other burger, this would be awesome!


  1. 1Boil a large pot of water onr at least 2x higher than the noodles you will be adding later. Once boiling, lowver the heat r noodles. Then, add egg noodles. Cook for about 5 minutes. Drain noodles in a colander (a bowl type thing with holes for draining the water), or a pasta pot, reserving 1 cup of the starch water.
  2. 2Return the pan to the heat and add 2 cans of cream of mushroom soup and the cup of starch water.
  3. 3Add the drained noodles back into the pot and season with garlic salt. Simmer until the pasta is done to your liking.
Load Comments

Recommended from Chowhound