Ingredients:
- 2 to 3 cups diced leftover roast beef
- 1 can (10 3/4 oz) cream of mushroom soup
- 1 envelope beefy onion soup (dry mix)
- 1 can or jar (4 oz) sliced mushrooms
- 1/2 to 3/4 cup cream or half and half
- 1 or 2 tablespoons sour cream, if desired
- salt and pepper to taste
Preparation:
Serves 4.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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