Instructions: 1 10-3/4 Ounce can condensed cream of mushroom soup - undiluted
2 4-1/2 ounce jars sliced mushrooms - drained
1 large onion
chopped
3 garlic cloves
minced
1 tablespoon worcestershire sauce 1 1/2 pounds boneless round steak - trimmed and cut into thin strips (1 1/2-2)

2 tablespoons vegetable oil
1 8 ounce
package cream cheese
cubed
hot cooked noodles

Instructions:
In a slow cooker, dissolve bouillon in water. Add soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil. Transfer to the slow cooker. Cover and cook on low for 7-8 hours or until the meat is tender. Stir in cream cheese until smooth. Serve over noodles.

Yield: 6-8 servings.

NOTES : "Im a mom and work full-time, so I to to use my slow cooker whenever possible," explains Erika Anderson of Wausau, Wisconsin. "This Stroganoff is perfect because l can get it ready in the morning before the kids get up."

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