Baking Bits: Slow Cooker Stroganoff with cream cheese

This is one of our family’s favorite recipes!! We’ve probably had it a half-dozen times and it’s still just as yummy as it was the first time we tried it. I originally saw a posting about it on the Crockin’ girls facebook page. But, you can find it here on their website (along with a TON of other great recipes to try!). We’ve adapted it (just like I do everything else) and so I’ve posted our version below.

Stroganoff with Cream Cheese

1 pound ground turkey (frozen)

Cream of Something substitute**

3 Tbsp Minced Onion

Dash of Onion Powder

2 Tbsp Worcestershire Sauce

1/4 c. water (Can use beef broth or red wine or a mixture of both, although I never have. But it’s on my list to try!)

dash of garlic salt

8 oz cream cheese (cut up)

Egg noodles or Amish noodles (we use Egg Noodles)

In slow cooker, combine uncooked frozen meat and all ingredients EXCEPT cream cheese and noodles. Cook on low setting for 8 hrs or high for about 5 hrs. Approx. 30 min before serving, you will want to “chop” up the ground turkey in the slow cooker. I try to get it as broken up as possible, so it will go farther and you a little bit in every bite, rather than larger chunks. Approx. 15-20 min before serving, add the cream cheese; stir occasionally until melted. Approx. 10 minutes before serving, add uncooked noodles, push down in sauce to get lightly coated; replace lid, but stir occasionally until noodles are soft & ready to eat.

Alternative (this is how we make ours): Leave your cream cheese out on the counter all day to soften. It will melt almost instantly when you put it in the slow cooker. Stir once and then wait about 5 minutes, stir again until melted. Add the noodles and about 1 cup milk so the noodles are barely submerged. Wait another 10 minutes until noodles are softened and serve.

(A small can of mushrooms or fresh mushrooms is a good addition.)

**Cream of Something substitute (adapted from this recipe)

¾ cup cornstarch

¼ cup ground bouillon cubes (I usually do a mixture of chicken and beef)

4 Tbsp minced onions

1 tsp dried basil

1 tsp dried thyme

1 tsp pepper

For the equivalent of one can of condensed soup, mix 1/3 cup dry mix with 1 ¼ cup water. I have not ever thickened the mixture like the original recipe says to, but I’ve only used it in slow cooker meals and it does it for me! I do recommend thickening it before using it in a baked casserole though.

Hope you all enjoy this dish as much as we do. If you try it, let me know what you think! Happy cooking!!

Blessings,

Annette


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