 |
Prep Time: 5 Minutes Cook Time: 600 Minutes |
Ready In: 605 Minutes Servings: 4 |
|
Found this recipe in the small cookbook that came with the Crock Pot I purchased 10 or so years ago. Not sure why it's called a casserole -it's more like a stew, but oh, so so good! I didn't use the tapioca though. I waited until about 30 minutes before it was done, and I mixed 1 tablespoon corn starch with 1/4 cup water and added to the Crock Pot. It's fabulous! Ingredients:
2 1/2 lbs stewing beef, cut into bite-size chunks |
1 (1 ounce) envelope dry onion soup mix |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (4 ounce) can sliced mushrooms, drained |
1/4 cup tapioca (optional) |
Directions:
1. Combine all ingredients thoroughly and place in slow cooker.
2. Cook on low for 10 hours.
3. Serve with rice or noodles.
|
|