Mushroom Beef and Noodles Recipe

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"I've prepared this flavorful beef dish many times for family and friends," reports Virgil Killman of Mascoutah, Illinois. "I've also shared the easy six-ingredient recipe with lots of cooks, and every one thinks it's great."
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 6-8 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed French onion soup, undiluted
  • 1/4 cup seasoned bread crumbs
  • 2 pounds beef stew meat, cut into 1/2-inch cubes
  • 1 package (12 ounces) wide egg noodles

Nutritional Facts

1 serving (1 cup) equals 408 calories, 12 g fat (4 g saturated fat), 116 mg cholesterol, 985 mg sodium, 41 g carbohydrate, 2 g fiber, 31 g protein.

Directions

  1. In a 3-qt. slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Cook noodles according to package directions; drain. Serve with beef mixture. Yield: 6-8 servings.
Originally published as Mushroom Beef and Noodles in Quick Cooking May/June 2001, p45

Nutritional Facts

1 serving (1 cup) equals 408 calories, 12 g fat (4 g saturated fat), 116 mg cholesterol, 985 mg sodium, 41 g carbohydrate, 2 g fiber, 31 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Mushroom Beef and Noodles

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 22, 2013

"This was good, but there was no depth of flavor. The meat was tender, there was plenty of sauce, but it needed some extra salt and something to add depth like Worcestershire sauce or steak sauce or something similar."

MY REVIEW
Reviewed Oct. 30, 2013

"Substituted Cream of Mushroom Soup for French Onion Soup and the family liked it even better."

MY REVIEW
Reviewed Oct. 31, 2011

"This was delicious... could have used more mushrooms so next time I will add fresh mushrooms. I also added a quarter of an onion to the mix and let it all marinate together as it cooks."

MY REVIEW
Reviewed Oct. 27, 2011

"Well, if you have a slow cooker that's much bigger than what is called for, yours will probably cook it too fast. The optimal "fill" amount for any slow cooker regardless of size is about 2/3 or 3/4 full. Yours would likely be half-full which could cause it to cook too fast, even if it's on low. So, yes, if you're able to check it after 4 hrs, then after 5 or 6 hrs, to make sure it's not cooking too fast."

MY REVIEW
Reviewed Oct. 12, 2011

"This recipe is a regular on our menu."

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