Print
Email
Add a photo
Ingredients
- 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
Directions
- 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..
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6279g | |
| Calories 1340 | |
| Calories from Fat 241 | 18% |
| Total Fat 27.3g | 34% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.35g | |
| Cholesterol 62mg | 21% |
| Sodium 2050mg | 85% |
| Potassium 2423mg | 69% |
| Total Carbs 218.06g | 58% |
| Dietary Fiber 8.8g | 29% |
| Sugars 33.03g | 22% |
| Protein 52.77g | 84% |
