1 1/2 cups = 3 WW Points!
Submitted by Sandy Shelby
This is a simple staple for our family. It is an easy “crowd pleaser” that I know I can fix and make our variety of tastes happy at the same time!...
By request, here's my Porcupine Meatballs recipe for the slow cooker. Kids love them, but they also make a great sandwich or appetizer.
Most of this is a judgement call. If you like it thicker, add more noodles, if you like it thinner, then add more liquid. I've tweaked it several different ways, adding onion soup mix, etc. I always double the recipe and use the large family size can of cream of mushroom soup and a cup of liquid and I add mushrooms. It's wonderful for Sunday afternoon dinner. I prepare garlic crescent rolls and serve with a salad or veggie.
- 1 1/4 Pounds Cubed beef stew meat
- 2 Cans Condensed cream of mushroom soup
- 1 Chopped onion
- 2 Tablespoons Worcestershire Sauce
- 1/4 Cup Water
- Beef broth or red wine or a mixture of both
- 1 Pinch Garlic salt
- 8 Ounces Cream cheese (cut up)
- Egg noodles or Amish noodles
In slow cooker, combine uncooked meat and all ingredients, EXCEPT cream cheese and noodles.
Cook on low setting for 8 hrs or high for about 5 hrs.
Approx. 15-20 min before serving, add the cream cheese; stir occasionally until melted.
Approx. 10 minutes before serving, add uncooked noodles, push down in sauce to get lightly coated; replace lid, but stir occasionally until noodles are soft and ready to eat.
A small can of mushrooms or fresh mushrooms is a good addition.You can serve with sour cream or not if you wish.
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