You can add different vegetables to this as well - I would love to try it with eggplant or squash next time - and make it a meal-in-one!
recipe appeared in July 23rd edition of the Family First magazine
oil, for sauteeing
1 large onion, diced
1 box fresh mushrooms or 1 can sliced mushrooms
2.5 tbl mushroom soup mix
1 cup milk
1 cup shredded cheese (I use mozzarella)
1 12-oz package fettuccine noodles, cooked and drained according to package instructions
In a large frying pan, saute the onion on med-high until golden. Add mushrooms and saute until they begin to shrink, about 10 minutes.
Sprinkle the soup mix on top and mix gently to combine.
Add milk and bring to a low boil.
Stir in the cheese and mix until melted.
If your frying pan is deep enough, you can place your noodles right in the mixture and stir until the pasta is well coated with the sauce. I prefer to put the noodles back in my pasta pot and pour the sauce over them. You can do whichever method you prefer.
If the mixture is too thick you can add more milk and heat gently.
Note: Serve immediately, or the consistency changes and the sauce becomes less smooth (as can be seen in the picture above). But even if that does happen, I guarantee you it will still be delicious!