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Nutrition Facts
Serving Size 161 g
(Approx. 8 Servings)
Amount Per Serving
Calories 140 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 580 mg 24%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 4 g
Vitamin A 80% Iron 4%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Creamy Crunchy Baked Butternut Noodles
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp olive oil
8 Oz crimini mushrooms (also called baby bella), thinly sliced
1/3 cup(s) shallots, finely chopped
1/2 Tsp salt
1 Tsp dried thyme
1/2 Tsp sage
1/4 cup(s) dry sherry
10 1/2 Oz H-E-B Condensed Cream of Mushroom Soup
8 Oz whole milk
10 .7000 Oz H-E-B Butternut Noodle Spirals
1 1/2 cup(s) H-E-B Herb Seasoned Stuffing
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Instructions

1
Pre-heat oven to 350˚F.
2
Heat an oven safe skillet over medium high heat, Add oil and mushrooms.
3
Sauté mushrooms until beginning to brown. Add shallots and salt, stir and cook 2 to 3 minutes more, just to soften shallots.
4
Reduce heat to medium, Add thyme, sage and sherry, then cook 2 to 3 minutes to reduce sherry by half.
5
Add soup and milk, stir to combine. Add noodles, stir well to coat. Pat noodles gently into an even layer in pan.
6
Top with stuffing crumbs and place skillet in oven.
7
Bake 10 minutes, just to toast stuffing crumbs. Serve immediately.

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