Lauren Phillips’ Cream of Mushroom Beef & Macaroni

Ingredients: 

• 1 Can of Cream of Mushroom soup (Fat Free or your preference)
• 1/2 Cup of Non-Fat Milk or your milk preference
• 1 Box of Elbows Noodles (Gluten Free or your preference)
• 1 Pack 16oz. of Ground Turkey (You can use beef or no meat at all)

Cooking Instructions:

• Boil water for noodles
• Once water is brought to a boil, add noodles and follow instructions on preferred noodles on the box. 
• As noodles are cooking, spray non-grease cooking spray (like Pam) on a skillet and ground turkey. Cook meat to desired level of doneness. 
• Drain noodles and meat separate. You don’t want any grease to mix into the noodles. 
• Combined noodles and meat into a sauce pan. Mix together. 
• Add 1 can of cream of mushroom soup.
  
• Slowly mix together while gradually adding the 1/2 cup of milk. You want the cream of mushroom to be mild creamy. 

Note: don’t add too much milk because it will make the texture of cream of mushroom liquidly.

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