Crockpot Beef Stroganoff

Crockpot Beef Stroganoff
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
3-4 Tbsp of Worcestershire
1/2 water
8 oz of cream cheese
couple of dashes of Garlic Salt
Salt and Pepper to taste
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Serve with pasta or mashed potatoes.

Baked Spaghetti with Cream Cheese

Baked Spaghetti with Cream Cheese
(from http://www.salad-in-a-jar.com/)
8 ounces uncooked spaghetti 

1 pound ground beef or sausage 

1 large can spaghetti sauce (26.5 ounces) 

1 tablespoon butter 

1/2 cup chopped green peppers 

1/3 cup chopped onions 

8 ounces cream cheese 

2 tablespoons milk 

Fresh grated Parmesan cheese 

French Fried Onions (small can) 

1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set 

aside. 

2. Brown ground beef or sausage. Drain excess grease. Add spaghetti sauce to skillet and heat. 

3. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 

minutes on HIGH until soft. 

4. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, 

nuke it for 20-30 seconds to make it easy to spread.) 

5. Using a 10 x 6 dish, assemble in the following order: 

6. Thin layer of spaghetti sauce on the bottom of the casserole dish. 

7. Spaghetti 

8. Cream cheese/vegetable mixture 

9. Spaghetti sauce 

10. Parmesan Cheese (amount subject to your own taste) 

11. French Fried Onions (added during last 5 minutes of cooking) 

12. Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 

more minutes.