Vegetable Strudel
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
- Waxed or Parchment Paper
Ingredients
- 1 tablespoon vegetable oil
- ½ cup onion, diced
- ½ cup fresh mushrooms, sliced
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup Cheese Option, shredded
- Seasoning Option
- 113 grams phyllo sheets, thawed, (¼ lb)
- ¼ cup butter, melted
- 2 cups Vegetable Option, cooked, drained
- ⅓ cup milk
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon prepared yellow mustard
OPTIONS
Soup - Use 1 Item
- condensed cream of chicken & mushroom soup
- condensed cream of onion soup
- condensed cream of mushroom soup, Shortcut
Cheese - Use 1 Item
- Edam cheese
- Swiss cheese
- Cheddar cheese
Seasoning - Use 1 Item
- ¼ teaspoon ground nutmeg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh chives, chopped
Vegetable - Use 1 Item
- cut asparagus
- cut broccoli
- diced carrots
Instructions
- Heat the oil in a small saucepan on medium heat, when hot, add the onion and mushrooms and cook until tender, stir occasionally. Remove from heat and stir in Cheese and Seasoning Options as well as ½ cup of the Soup Option. Set aside to slightly cool.
- Preheat your oven to 190° C (375° F), grease a large baking sheet with butter.
- Lay out a sheet of waxed or parchment paper on your work surface. On the paper, lay out a sheet of phyllo and brush with melted butter. Place another phyllo sheet on top of the last one and brush with butter. Continue stacking the rest of the sheets and brushing with butter after each sheet is added.
- Spread soup mixture on the dough, leaving a 1 inch border on all sides.
- Arrange the Vegetable Option on top of the soup mixture, also keeping 1 inch from the edges.
- Fold in 1 inch of the shorter ends of the dough.
- Starting with one of the long sides, roll up the dough like a jelly roll. Use the waxed or parchment paper to get the roll started but do not roll the paper up in the strudel.
- Carefully lift the strudel up and place on the prepared baking sheet, seam side down. Brush with melted butter.
- Bake for 25 minutes or until golden brown. Cool slightly while preparing the sauce.
- For the sauce, add remaining Soup Option, milk, parsley, and mustard to a small saucepan. Place on medium heat and heat through, stir occasionally.
- Cut strudel into slices and serve with the sauce as a side dish, enjoy.
Notes
Shortcut: Condensed Cream of Mushroom Soup.
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