It’s hard to get my kids to eat anything out of the crock pot usually…they think it’s old people food for some reason, not quite sure where they got that idea but anyway. Whenever I make this, they forget about their feelings of the slow cooker and gobble up every last inch of their helpings. I like to serve this with homemade bread to soak up the gravy. Check out what they are saying about this recipe over at Group Recipes:
“Nice dinner to have cooking while you are busy.”
When you catch that middle of the week overload, this is the solution to help get you caught back up.
Ingredients
2 lbs chuck roast, cubed in 2-3 inch cubes
Approx 6 oz uncooked Mueller’s wide egg noodlesst
16 oz can Campbell’s condensed mushroom soup
8 oz can Swanson beef broth, fill empty can with warm water and add to crock pot.
4 oz sour cream
1 tsp salt, pepper to taste
Instructions
In crock pot add meat cubes, salt and pepper, and then uncooked noodles on top of meat. Then add beef broth, water, sour cream, and mushroom soup.
Cook on medium heat for at least 6 hours, covered. There is no need to stir or mix ingredients. The soup, broth & water will make a tasty broth with the sour cream, meat and noodles.
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Quick Tip: Use the widest and thickest pasta you have.
Thanks again to Group Recipes for this super easy recipe.