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Mushroom Spinach Slow Cooker Stroganoff - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 1 tablespoon Butter
  • 2 1/2 cups dice Mushrooms, Crimini
  • 2 1/2 cups dice Mushrooms, Button
  • 1 1/4 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 cups Vegetable Broth/Stock
  • 1 cup Sour Cream
  • 2 tablespoons Ketchup
  • 1 teaspoon Worcestershire Sauce, Vegetarian
  • 1/2 teaspoons Black Pepper
  • 1 1/2 teaspoons Paprika

Serving Day Ingredients

  • 8 ounces Cream Cheese
  • 4 cups Spinach, Baby

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 284 Calories
  • 22g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 71mg Cholesterol
  • 295mg Sodium
  • 14g Total Carb
  • 3g Fiber
  • 7g Total Sugars (Includes 1g Added Sugars)
  • 8g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Family Freezer for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide butter, mushrooms, onion and garlic among indicated number of freezer bags.
  2. In a bowl, mix together broth, sour cream, ketchup, Worcestershire sauce, pepper and paprika.
  3. Divide mixture among the bags of mushrooms.
  4. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Add contents of bag into the crockpot.
  3. Cook on low for 7.5 hours.
  4. Add cream cheese and spinach and cook an additional 30 minutes.

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