Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

My cowboy's cute description of a great woman is that 'she has got biscuit dough on her bridle reins!' So, gals, your secret weapon is your slow cooker! Set it and forget it! You can be in two places at one time. This freezes well.

Recipe Summary test

prep:
10 mins
cook:
6 hrs 10 mins
total:
6 hrs 20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.

    Advertisement
  • Cook on Low for 6 hours.

  • Stir cream cheese and sour cream into the beef mixture.

  • Melt butter in a skillet over medium heat. Cook and stir mushrooms in melted butter until tender, 3 to 5 minutes; add to beef mixture.

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef mixture over noodles to serve.

Nutrition Facts

838 calories; protein 51.8g; carbohydrates 51.1g; fat 46.4g; cholesterol 214.8mg; sodium 1017.5mg. Full Nutrition
Advertisement