Enchilada Casserole – A delicious casserole for the slow cooker
Frozen chicken corn taquitos, Cream of mushroom, Diced tomatoes, Green chiles, Sour cream, and Shredded "mexican blend" cheese
Breakfast Casserole – made with hashbrowns, sausage, colby jack cheese, mushrooms, peppers and egg
This is stew meat cooked in the slow cooker with burgundy wine, as well as other ingredients. I got it from my niece and is one of our favorite beef meals.
- 1½ Pounds beef stew meat
- 2 Tablespoons olive oil
- 1 (10 oz) can of cream of mushroom soup
- 1 (10 oz) Ounce can of celery soup
- 3/4 Cup burgundy wine
- 1-envelope onion/mushroom soup mix
- 8 Ounces package of sliced mushrooms
In a large skillet brown beef stew meat, half at a time, in hot oil. Drain fat.
In crock, combine all ingredients except beef & noodles, mix well. Stir in browned meat.
Cook on low 8-10 hrs or high 4-5 hrs. Serve over hot cooked noodles, potatoes or rice.
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