Slow Cooker Autumn Delight Recipe

Ingredients List

• 2 (10.75 ounce) cans cream of mushroom soup

• 1 (10.75 ounce) can cream of mushroom soup with garlic

• 1 cup water

• 1 (1 ounce) package dry onion soup mix (such as Lipton®)

• 2 teaspoons vegetable oil

• 1 yellow onion, sliced

• 4 (4 ounce) beef cube steaks

• ⅔ (12 ounce) package egg noodles

Cooking Instructions

1. In a slow cooker, mix together the cream of mushroom soup, water, and onion soup mix until smooth and well combined.

2. In a large skillet, heat vegetable oil over medium heat. Add onion and cook, stirring occasionally, for about 20 minutes until browned. Remove onions and set aside, leaving the oil in the skillet.

3. Next, brown the cube steaks in the same skillet for about 5 minutes on each side. Transfer the steaks into the slow cooker and top with the browned onions. Cook on Low for 5 to 6 hours until the steaks are tender.

4. While the steaks cook, bring a pot of salted water to a boil. Add egg noodles and cook for about 5 minutes until firm but tender. Drain the noodles and serve the cube steaks and mushroom gravy over the cooked egg noodles.

Chef's Tip:

For extra flavor, try adding 1 to 2 cans of garlic-infused cream of mushroom soup.

Nutritional Information (per serving)