Slow Cooker Autumn Delight (Recipe 131 of 125)

This started as an odd recipe to me. I've never cooked with cream of chicken soup so wasn't sure what to expect flavor-wise. I couldn't find the cream of chicken with garlic, so I just dumped in some garlic. 

Overall, this was a solid recipe. Flavorful and comforting. I had a potato I needed to use so made myself some mashed potatoes. Plenty for lunches this week too. 

Slow Cooker Autumn Delight
Recipe from AllRecipes.com

Serves 4

• 2 cans cream of mushroom soup
• 1 can cream of mushroom soup with garlic
• 1 c water
• 1 (1 ounce) package dry onion soup mix (such as Lipton®)
• 2 tsp vegetable oil
• 1 yellow onion, sliced
• 4 (4 ounce) beef cube steaks
• ⅔ (12 ounce) package egg noodles

Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.

Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet.

Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.