Cooking Directions

• Stir the broth, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
• Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
• Stir in the cheese. Serve the veal mixture over the noodles. Season with black pepper.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
• 1 teaspoon dried thyme, crushed
• 1.5 pounds veal for stew, cut into 1-inch pieces
• 8 ounces sliced mushrooms(1 package)
• 8 green onion, sliced (about 1 cup)
• 2 tablespoons all-purpose flour
• 0.25 cup water
• 1 cup shredded Swiss cheese(about 4 ounces)
• 4 cups cooked egg noodles