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."


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




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