Swiss-Style Veal And Mushrooms - cooking recipe

Ingredients

1 3/4 cups Swanson(R) Chicken Stock
1 (10.75 ounce) can Campbell's(R) 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

Preparation

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