Ready for a delicious meal that is ready for you when you get home from a busy day? This is the best slow cooker beef stroganoff recipe you'll have and definitely a crowd favorite around here!
110.5-ounce can Campbell’s Healthy Request Condensed Cream of Mushroom Soup
1small oniondiced
¾cuplow-sodium beef broth
2tablespoonscooking sherry or low-sodium beef broth
2tablespoonsWorcestershire sauce
2tablespoonsminced garlic
1teaspoonsalt
1teaspoonblack pepper
12ounceswhole grain egg noodlesdry
1cupplain 0% Greek yogurt
2tablespoonschopped fresh parsley
Instructions
Place the meat, mushrooms, mushroom soup, onion, beef broth, sherry, Worcestershire sauce, garlic, salt, and black pepper in the slow cooker and stir together.
Cook on high for 3 hours or low heat for 6 hours.
About 30 minutes before cooking time is up, cook bring a large pot of salted water to a boil over high heat.
Cook the noodles to al dente according to package directions.
Drain the noodles and add to the slow cooker along with the yogurt.
Stir to combine and heat through on low heat before serving.