Swiss-Style Veal and Mushrooms

Serving Size: 4
Prep Time:
Total Time:


  • 1.75 cup Swanson® Chicken Stock
  • hot cooked egg noodles
  • 1 cup shredded Swiss cheese (about 4 ounces)
  • 0.25 cup water
  • 2 Tbsp all-purpose flour
  • 8 green onion, sliced (about 1 cup)
  • 1 package (8 ounces) sliced mushrooms
  • 1.5 Pound veal for stew
  • 1 tsp dried thyme leaves, crushed
  • 1 Can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
  • Freshly ground black pepper


Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.

Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.

Stir in the cheese. Serve over the noodles. Season with the black pepper.

Tip: Veal for stew is a good way to enjoy veal for less. It's much less expensive than chops or tenderloin cuts and tastes wonderful in this recipe.