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Slow Cooker Beef Stroganoff - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 10 1/2 ounces Golden Mushroom Soup
  • 10 1/2 ounces Cream of Mushroom Soup
  • 1/2 ounces Onion Soup Mix, Dried
  • 1/2 cups dice Onion
  • 4 ounces Sliced Mushrooms, Canned
  • 1 individual Bouillon, Beef, Cubes
  • 1 pound Stew Beef
  • 1/2 cups Water
  • 1 teaspoon mince Garlic, Cloves

Serving Day Ingredients

  • 18 ounces Egg Noodles
  • 4 ounces soften Cream Cheese
  • 2 tablespoons Sour Cream

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup stroganoff & 1.5 cups noodles
  • 576 Calories
  • 19g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 176mg Cholesterol
  • 1156mg Sodium
  • 69g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 32g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

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

Visit Coupon Cravings 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 all the ingredients, except for the serving day ingredients, among the indicated number of freezer bags.
  2. 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. Empty the stroganoff into the slow cooker.
  3. Cook on low for 6 hours.
  4. Prepare the egg noodles according to the package directions.
  5. Just before serving, add the cream cheese and sour cream and stir until completely incorporated.
  6. Serve the stroganoff over the egg noodles.

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