Creamy Beef Noodle Casserole: Easy Slow Cooker Recipe

YIELD Makes 6 to 8 servings

INGREDIENTS

1 tablespoon vegetable oil 2 pounds beef for stew, cut into 1-inch pieces 1 jar (4 ounces) sliced mushrooms, drained 1/4 cup minced onion 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon black pepper 1/8 teaspoon dried thyme 1 bay leaf 1 can (14-1/2 ounces) beef broth 1/3 cup cooking sherry 1 container (8 ounces) sour cream 1/2 cup all-purpose flour 1/4 cup water 4 cups hot cooked noodles

PREPARATION:

Slow Cooker Directions

1. Heat oil in large skillet over medium-high heat. Add beef; cook and stir until brown. Drain fat.
2. Place beef, mushrooms, onion, garlic, salt, pepper, thyme and bay leaf in slow cooker. Add beef broth and sherry. Cover; cook on LOW 8 to 10 hours. Remove and discard bay leaf.
3. Increase heat to HIGH. Combine sour cream, flour and water in small bowl. Stir about 1 cup of hot liquid into sour cream mixture. Stir mixture into slow cooker. Cover; cook on HIGH 30 minutes or until thickened and bubbly. Serve over noodles.

This recipe appears in: Beef