This week’s Works For Me Wednesday’s theme is to give your best five-ingredient recipe. This one is a recipe my mom used to make a lot and it is yummy. It has the added bonus of being a crockpot meal so I can put it in in the morning and, with a minimal amount of time, it’s ready for dinner.
It makes a really good size meal. I can cook it when we have 8 adults and it is plenty. Or, if I’m bringing dinner to someone who’s had a baby I’ll cook this, keep half for us and take half to them with a salad and some rolls.
Crock Pot Beef N Noodles
rump roast
1 pkg dry onion soup
3 cans cream of mushroom soup
1 package wide egg noodles
Put roast in crock pot in morning. Sprinkle dry onion soup over top. Dump in soup. Cook on low for 10-12 hours or high for 6 hours.
That evening, boil noodles according to package instructions. Break apart the roast – usually I can do this with just a couple of forks if it is cooked well enough. Stir well the meat well in the sauce. When the noodles are cooked, dump them in and stir.
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I am going to try this one.
I’ve actually had this one before and I can say it’s pretty tasty. I don’t usually care for this kind of stuff but I loved it when you brought it. Thanks for sharing the recipe. I may have to give it a try on my own :o)
We’re currently living with my parents and my crocks are all packed into storage and my mom doesn’t have one. Living without a crock pot is very strange indeed! I can’t wait until I get mine back to try this recipe b/c it sounds delish!
Thank s- I am always on the look out for a tried and true crockpot recipe – this sound great….
Almost as good as my pepperoni cheese-crisps, but not quite. Of course I can’t share that recipe on a public forum like this since we are starting our gourmet cheese crisp restaurant soon. Natalie can let you in on the secret though.