Easy Beef Stroganoff in the Slow Cooker

I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.

Step: 1

Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.

Step: 2

Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.

Step: 3

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.

Per Serving: 450 calories; protein 29.4g; carbohydrates 23.9g; fat 25.3g; cholesterol 105.9mg; sodium 738mg.

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