Stroganoff, the remix

A thrifty, quick meal and a delicious, savory meal are not mutually exclusive. Remixing classic recipes can sometimes yield new family favorites. I tried my hand with the always welcome Campbell's Soup beef stroganoff (original can be found here: Campbell's Kitchen).

Due to some childhood guilt about never eating all the peas, I added one 15 oz can, though truthfully, it may taste better without it.

The Galley Kitchen remix fed two people for approximately three days (six total dinners).

Total prep time: 5 mins

Total cooking time: 20 mins

Reheating tip: To fight some of that dryness that comes with reheating food, add a spoonful of sour cream.

Ingredients:

• 1 tablespoon vegetable oil
• 1 lbs ground turkey
• 1/2 cup chopped shallots
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (98% Fat Free)
• 2 tablespoons Worchestire sauce
• 1 ice cream scoop sour cream (yes, ice cream scoop)
• 1 package egg noodles, cooked
• 1 15 oz can sweet peas, drained (optional)
• 2 garlic cloves, minced
• 1/3 cup chicken broth

Time saving tip: Start the egg noodles first so they'll be ready to rock by the time the turkey is done.

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the turkey and brown. Once browned, drain of any fat.

Reduce the heat to medium and add the onion and garlic to the skillet and cook until it's tender.

Stir the soup, sour cream, peas (if using) and Worcestershire sauce in the skillet. Allow the ingredients to simmer for 10 minutes, stirring occasionally.

Mix the turkey with the noodles and enjoy.