1 pound beef stew meat
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1 envelope (1 ounce) dry onion soup mix
2 cans (4 ounces each) sliced mushrooms, drained
Slow Cooker Directions:
Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. Serve over hot cooked noodles and garnish as desired.
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Dessert
For dessert, I'm making Carrot Cake with Easy Cream Cheese Frosting. I think it's all in keeping with this Autumn meal :)
1 package (2 layer size) carrot cake mix
1 package (8 ounces) *PHILADELPHIA*Cream cheese, softened
1/3 cup granulated or powdered sugar
1/4 cup cold milk
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
Prepare cake mix as directed on package for 13x9-in pan. Cool completely.
Beat cream cheese, sugar and milk in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over top of cake.
Refrigerate until ready to serve. Garnish as desired.
1 package (2 layer size) carrot cake mix
1 package (8 ounces) *PHILADELPHIA*Cream cheese, softened
1/3 cup granulated or powdered sugar
1/4 cup cold milk
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
Prepare cake mix as directed on package for 13x9-in pan. Cool completely.
Beat cream cheese, sugar and milk in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over top of cake.
Refrigerate until ready to serve. Garnish as desired.
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