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Ingredientes
- 4-6 quart. water
- 8-10 ounce. vermicelli
- 1 tbsp. vegetable veg. oil
- 1/4 c. minced onion
- 1/4 c. freeze-dry mushrooms
- 2 c. Lactaid lowfat milk
- 1 (1 ounce.) pkg. Knorr Newberg sauce mix
- 1 (1.2 ounce.) pkg. Knorr Curry sauce mix
- 1 (10 1/2 ounce.) can condensed reduced salt cream of potato soup
- 1 (10 3/4 ounce.) can condensed reduced salt cream of mushroom soup
- 1 (6.5 ounce.) can chopped clams, liquid removed
- 2 (10 ounce.) cans whole baby clams, liquid removed
Direcciones
- Bring water and oil to a rolling boil. Add in mushrooms, onions and vermicelli. Return to boil for 8-10 min, stirring with fork frequently. Pour lowfat milk into large mixing bowl. Add in sauce mixes. Whisk till well blended.
- With large wooden spoon, stir in potato soup and mushroom soup; then stir in clams. Drain vermicelli. Slowly spoon in clam mix, stirring till well blended. Let sit 5-10 min before serving. Serve with buttered green peas, onion rings and fruit c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1569g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 60 | 18% |
| Total Fat 6.83g | 9% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.09g | |
| Cholesterol 15mg | 5% |
| Sodium 512mg | 21% |
| Potassium 606mg | 17% |
| Total Carbs 54.51g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 8.26g | 6% |
| Protein 13.19g | 21% |
