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wide egg noodles butter mushrooms condensed cream milk Marsala wine imitation crabmeat frozen peas sour cream salt parsley
Viewed: 79 - Published at: 6 years agoIngredients
- 1 (8 oz.) pkg. wide egg noodles
- 2 Tbsp. butter or margarine
- 1/2 lb. mushrooms, sliced
- 1 (10 3/4 oz.) can condensed cream of mushroom soup
- 1 c. milk
- 1/2 c. Marsala wine (optional)
- 1 (16 oz.) pkg. imitation crabmeat
- 1 (10 oz.) pkg. frozen peas
- 1 (8 oz.) container sour cream
- salt
- 2 Tbsp. minced parsley
Method
- Prepare egg noodles as label directs.
- Meanwhile, in 12-inch skillet over medium-high heat in hot butter or margarine, cook mushrooms, stirring frequently, until all liquid is absorbed.
- Stir undiluted cream of mushroom soup, milk and wine into cooked mushrooms (if not using wine, increase milk to 1 1/4 cups).
- Cook, stirring occasionally, until sauce boils.
- Reduce heat to medium; add crabmeat, frozen peas and sour cream; heat through (do not boil!).
- Add salt.
- Mix parsley with noodles; arrange on large platter.
- Top with crabmeat mixture; toss before serving.
- Makes 6 servings.
