Beef and Mushrooms With Egg Noodles
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Ingredients
1 can CAMPBELL'S Cream Mushroom Soup (10 3/4 oz)
1 cup SWANSON beef broth
⅓ cup dry red wine
1 (1 oz) mix for dry onion soup in the form of an envelope
½ teaspoon freshly ground pepper
1 pack (8 oz) chopped baby portobello mushrooms
1 (2 lb) boneless baked chicken, trimmed
½ (16 oz) pack extra-large egg noodles
3 tablespoons chopped fresh parsley, divided
To make
Cook in a slow cooker! Our readers rated this recipe 5 stars, it couldn't be easier. Just boil the egg noodles and top with the beef and mushroom mixture from the slow cooker.
Whisk together the first 5 ingredients in a lightly oiled 5cc slow cooker. Add the mushrooms. Add the roast to the slow cooker. Cover and cook on HIGH for 4-4 1/2 hours or until beef is tender and can be minced.Meanwhile, cook the noodles according to the directions on the package. Sprinkle the hot cooked noodles with 2 tablespoons of parsley.Spread the beef mixture over the hot cooked noodles. Sprinkle with the remaining 1 tablespoon of parsley and serve immediately.
Whisk together the first 5 ingredients in a lightly oiled 5cc slow cooker. Add the mushrooms. Add the roast to the slow cooker. Cover and cook on HIGH for 4-4 1/2 hours or until beef is tender and can be minced.Meanwhile, cook the noodles according to the directions on the package. Sprinkle the hot cooked noodles with 2 tablespoons of parsley.Spread the beef mixture over the hot cooked noodles. Sprinkle with the remaining 1 tablespoon of parsley and serve immediately.
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Author:Admin
Published: 11/20/2023 8:05 PM
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