Rerun: Beef and Noodles by Jackie

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

Assembly:
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, so it freezes in a shape that can easily be placed into a slow cooker, while still frozen. (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.