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Sunday, October 13, 2013

Beef & Noodles by Jackie

2 lb. beef stew meat
2 cans cream of mushroom soup
1 can tomato soup
1 bag egg noodles

In large bowl, mix the cans of soup together.  Add meat and mix until well coated.  Place gallon-size freezer Ziploc bag in large can.  Pour  into bag. 
Freeze for 2 hours in can. (If you freeze longer than this, the bag may become stuck in the can.  If this happens, it can be removed by running can under hot water.)
  Remove from can and freeze solid. 

Serving Day:
Remove contents from bag.  May need to use hot water to help release bag.  Place in slow cooker.  Cook on low for 10-12 hours.  If you prefer, you can thaw completely and then cook on low for 8-10 hours.  Serve over hot, cooked egg noodles.


  1. at what point do you add the beef stew meat? Brown/cook meat - before freezing?

    1. You do not brown or cook the meat before freezing. You just throw it in the bag with the soups. The meat cooks in the slow cooker.

  2. This was delicious...liked by all!