Ingredients

• 1 3/4 cups Swanson® Chicken Stock
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
• 1 teaspoon dried thyme leaves, crushed
• 1 1/2 pounds veal for stew
• 1 (8 ounce) package sliced mushrooms
• 8 green onions, sliced
• 2 tablespoons all-purpose flour
• 1/4 cup water
• 1 cup shredded Swiss cheese
• Hot cooked egg noodles
• Freshly ground black pepper

Instructions

1. 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.
2. 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.
3. Stir in the cheese. Serve over the noodles. Season with the black pepper.