Kaylee's not-a-blog » Food » Meals » pseudo Stroganoff (using cream of mushroom soup)

Recently, I did a repack & inventory of all my old canned food (some were more than 5 years old) with the goal of using up all of it.
I was surprised to find half a dozen cans of cream of mushroom soup. I recall that I had intended to use them to make pot pies, and apparently kept buying more.

At first, I wasn't sure what to do with that soup.

I had bought a bag of egg noodles (intending to use it to make chicken noodle soup), and was planning to buy sour cream to experiment with making copycat Crunchwrap Supremes, so it occurred to me that I would have the main ingredients to make a pseudo stroganoff! :)

How To:

Here's how I made it - all amounts are approximate, and enough for one person.

• ~4 ounces (~110g) egg noodles
• about 1/4 to 1/2 onion, chopped
• meat (or a plant-based protein)
• 1 can of condensed cream of mushroom soup
• enough water to cover and bring level to about an inch above other ingredients
• sour cream

1. add all ingredients (except sour cream) to a pot, stir
2. bring water to a boil, simmer until desired tenderness
3. add sour cream (it's ok to add earlier)

Pictures:

Final, in my larger pot, ready to eat:

Bottom line:

It was trivially easy to make, and a good way to use up the final dregs of sour cream.
I plan to make it again, whenever I have both a can of cream of mushroom soup and some sour cream! :)

I made it a total of three (3) times (i.e. enough to use up a 12 ounce bag of egg noodles).