This is a wonderful departure from typical pasta salad for anyone who enjoys Buffalo wings. Really well-liked as a side dish for a barbecue or pretty much any event you can imagine. With this dish, a wide variety of veggies can be added or substituted.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ¾ cup milk
- 1 ½ tablespoons soy sauce
- 1 tablespoon dried parsley
- 2 teaspoons ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 1 teaspoon white sugar
Instructions
- Whisk condensed soup, milk, soy sauce, parsley, black pepper, Italian seasoning, chili powder, and sugar in a saucepan until smooth. Bring to a simmer over medium heat. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally.
Nutrition Facts
| Calories | 98 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 854 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy like everyone else, I just added pepper to taste. Will make again with low sodium soy (was a tad salty but the sugar helped) Made to spoon over breaded pork chops, kids and hubby approved!
Good but I modified the recipe. I reduced black pepper to 1/4 tsp, no chili powder, no sugar, cream instead of milk. Served with pan fried chicken breast (sauteed with onions, mushrooms and garlic) (then I let the chicken simmer in the gravy) and broccoli on the side. Also served with knorrs mushroom rice … delish!
I cut back a little on the pepper and it was still too much. It has a huge black pepper after kick but it is a tasty sauce and I will just adjust it next time. I didn’t think it needed the sugar. I added it after tasting it and regretted it.
This was so simple, I read the comments and cut back on the red pepper (substituting for a sprinkle of red pepper flakes) and added a tsp of basil. I never measure my black pepper, I just sprinkle in what I know we like. I added a few shakes of curry and a squirt of dijon mustard, it was amazing!! And did I mention how easy.
It’s fast and easy but I would half the pepper. 2 tap seems excessive.
The flavor was interesting. I agree with the person who said they’re not sure if they like it. I will say that it is very heavily seasoned. I did half of all of the seasonings but realized it only after I put the soy sauce in. By then it was so salty I put in an extra cup of half and half, followed by a cornstarch slurry for thickening. I think the basic premise of this recipe is good but the ingredient amounts are a little crazy.
Really enjoyed this over meatballs and egg noodles BUT the pepper is overwhelming even though I used only used 1tsp. The next time I will cut it back to 1/2 tsp or less.
Delicious
we really enjoyed the kick at the end . We will be making this again with different proteins .
This is a great throw together recipe. I definitely would use half of the pepper and the low sodium cream of mushroom soup. I used beef shavings leftover for philly steak sandwiches over egg noodles. Turned out really good. Before that I used smoked short ribs (pulled) and some expensive twisty pasta. You can impress easily with this versatile sauce.
Made as directed, this is surprisingly tasty. I added soymilk instead of regular milk and it tastes great. Thank you! Great, quick sauce!
I used almond milk and it was delicious! I wish it was a bit thicker. I can really taste the pepper but it’s not too much. I will double the recipe next time to have enough to pour over the rice. I made this sauce for turkey meatballs ( large ones) , rice and broccoli . It was a great meal. Thanks for sharing .
I used almond milk and it was delicious! I wish it was a bit thicker. I can really taste the pepper but it’s not too much. I will double the recipe next time to have enough to pour over the rice. I made this sauce for turkey meatballs ( large ones) , rice and broccoli . It was a great meal. Thanks for sharing .
Unless you really, really like pepper I strongly suggest reducing the amount called for in the recipe. I used 1tsp and it was still too much for my family. Next time I’ll use 1/2 tsp. Aside from that it’s tasty and easy to make. I used it as a sauce over pierogis.
So yummy i added a little bit or parmesan and a little finely chopped garlic and i love it!
I made this last night with a sirloin burger and mashed potatoes. Absolutely loved it. Went looking for what I could use the leftovers with for tonight’s dinner. Will definitely make this again and again!
Would make again. Didn’t have parsley or Italian seasoning (added to the shopping list!) so I improvised. Did 1 tsp black pepper, 1/2 tsp chili powder, 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp onion powder (would also have done garlic powder but was also out of that), I think I added a tsp salt which made it a smidge salty but not bad. Also out of milk 😉 so I did approx. 1/4 can buttermilk and 1/4 can water. Hubby, son and baby enjoyed it with meatballs and mashed potatoes. Picky son wasn’t impressed but never is.
It was tasty but I did nix the chili powder and cut the black pepper in half. I also had some fresh mushrooms that I cut up and added.
I really did not like this. It is way too peppery & way too herby & aside from that, did not have much else flavor. It needed more zing…like maybe onion soup mixed in but for me, this recipe, as is, is a dud.
Mmmmm mmmmm good!
I would use a little less pepper and chili powder