An ultra-comforting beef stew served over buttery egg noodles seems like the sort of thing that would require quite a lot of work, but Deb Thompson, who blogs at Just Short of Crazy, has perfected a no-brainer recipe you can start before work with just a few basic ingredients, and eat by 6:00.

Serves 4-6


  • 2 (10.75-ounce) cans Golden Mushroom Soup
  • 2 (10.75-ounce) cans French Onion soup
  • 2-pound beef roast, cut into bite size pieces
  • 1 (8-ounce) container of sour cream
  • 1 (8-ounce) package of cream cheese
  • 1 bag of egg noodles


In a slow cooker, add the Golden Mushroom soup, the French Onion soup, and the beef roast. Set to low and cook 8 hours.

Twenty minutes before you want to serve dinner, prepare the noodles according to package directions.

While the noodles are cooking, add the sour cream and the cream cheese to the slow cooker. Stir well.

Serve the stroganoff over the noodles.

More Slow Cooker Recipes


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