Bacon Mushroom Stroganoff

I guess that's what I'm calling this.  

It was one of those make dinner by cleaning out the fridge.

It ended up being SO yummy that I wrote down how I made

it and gave it a name so we can have it again.

It's rich and creamy...the ultimate in comfort food.

Can't wait to make it again!

Here's what I did...

Betsy's Bacon Mushroom Stroganoff

Cut a package of thick sliced bacon into 1" pieces

using a pair of kitchen scissors.  Saute that in a large

skillet with 1 pound of sliced mushrooms and one 

large onion, chopped in 1" pieces.

Saute over medium heat until bacon is cooked

through and crispy, about 15 minutes.

While that is simmering away, in a small bowl, 

whisk together 1 can of Cream of Chicken soup

and 1 cup of sour cream.  Add 1 minced garlic clove.

When the bacon is crisp, drain about half the drippings

out of the skillet.  Stir in the creamy mixture and add enough

Half and Half to thin the sauce to the right consistency.

Reduce heat to low and stir until heated through.

Taste and add salt and pepper as needed.

To serve, spoon over cooked rice.

Yum.

♥