MUSHROOM BEEF AND NOODLES (CROCKPOT)

By BClover

Ingredients

• 1 CAN CONDENSED GOLDEN MUSHROOM SOUP, UNDILUTED
• 1 CAN CONDENSED BEEFY MUSHROOMSOUP, UNDILUTED
• 1 CAN FRENCH ONION SOUP, UNDILUTED
• ¼ CUP SEASONED BREAD CRUMBS
• 1/3 OF A SOUP CAN OF BURGANDY WINE
• 2 SMALL CANS OF MUSHROOMS, DRAINED
• 1 TSP EA. PEPPER AND GARLIC POWDER
• 2-3 LB BONELESS RUMP ROAST OR STEW MEAT, CUT INTO ½ IN CUBES
• 1 PKG OF EGG NOODLES COOKED

Details

Servings 8

Preparation

Step 1

PLACE Everythng except noodles IN SLOW COOKER. Stir. COVER AND COOK ON LOW FOR 8 HRS OR UNTIL MEAT IS TENDER. SERVE OVER NOODLES.

FOR LEFTOVERS, ADD SOME SOUR CREAM AND IT MAKE A GREAT BEEF STROGANOFF!!!!