(This recipe is from the Taste of Home 2000 cookbook.)1 lb ground turkey
1 small onion, grated
1 c sliced mushrooms
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1/3 c buttermilk
1 tsp garlic powder
1/2 tsp salt
1/4-1/2 tsp pepper
1 c (8 oz) sour cream
hot cooked noodles
minced fresh parsley, optional
In a skillet, cook turkey and onion til meat is no longer pink; drain. Add mushrooms; cook and stir for 1 min. Stir in soup, buttermilk, garlic powder, salt, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 5-10 min. Stir in sour cream; heat gently but do not boil. Serve over noodles. Garnish with parsley if desired. Makes 4 servings. (That would be 4 very large servings. I get closer to 6 servings from this recipe.)
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