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Mushroom Spinach Slow Cooker Stroganoff - Dump and Go Dinner

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Mushroom Spinach Slow Cooker Stroganoff - Dump and Go Dinner

Family Freezer
The Cook
6 Servings
13 Ingredients
3 Comments
6 Servings
13 Ingredients
3 Comments

Ingredients

Containers

Supplies

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

Nutrition Facts

Categories

shellfish-free, fish-free, egg-free, fall, kosher, nut-free, real-food, slow-cooker, traditional, vegetarian, winter

Categories

shellfish-free, fish-free, egg-free, fall, kosher, nut-free, real-food, slow-cooker, traditional, vegetarian, winter

3 Comments

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  1. We were big fans of this recipe in our family! I’ve made it twice: once as directed in the slow cooker, and once just simmering it on the stove for ~50 minutes (40 + 10 for the cream cheese/spinach step). Surprisingly, we liked it better simmered, because the sauce came out thicker and stuck to the noodles we served it on better. We also added Gardein Beefless Tips to the frozen bags to add a little more protein.

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  2. This recipe came out great. I forgot to start it early in the day, so I modified it for the Instant Pot. I put everything in the IP except the serving day ingredients and the sour cream. Cooked it on High for 24 minutes. Quick released the pressure. Added in the sour cream, cream cheese, and spinach. Then used the Instant Pot in slow cooker mode on Normal for 30 minutes. Served it over egg noodles.

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