One-Pot Noodle Stroganoff

  • Yield: 6 servings

"This is a recipe I have used for many years. I have modified it to lower the fat content by substituting mushrooms for ground beef and no-fat sour cream for regular, and adding spinach, carrots, and dill."


1pound mushrooms, sliced
1tablespoon olive oil
1cup onion, chopped
1quart low-salt tomato juice
2teaspoons Worcestershire sauce
6ounces whole wheat noodles, uncooked
1cup low-fat, or no-fat, sour cream
1teaspoon dried, or 3 teaspoons fresh, dill weed
3/8teaspoon Pepper to taste


  1. Saute mushrooms and onions in olive oil until just browned.
  2. Stir in tomato juice, pepper and Worcestershire sauce. Bring to a low boil.
  3. Add noodles. Reduce heat, cover and simmer about 10 minutes, stirring occasionally until noodles are tender.
  4. Stir in remaining ingredients and heat through. Adjust seasonings to taste.

Tips From Our Test Kitchen: For variety, toss in 6 to 8 ounces of baby spinach, 1 cup of shoestring carrots, or 1/2 cup of diced sweet peppers or fresh asparagus. Garnish with fresh sliced tomatoes, chopped parsley and fresh dill.


Recipe by Mary Ellen Baker, Keuka Park, N.Y.


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 260
  • Fat 9g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 15mg
  • Sodium 170mg
  • Potassium 730mg
  • Carbohydrate 36g
  • Fiber 5g
  • Sugars 10g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 80%
  • Calcium 10%
  • Iron 10%