2cans10.75 oz each cream of mushroom soup (low sodium preferred) see NOTES
1cupsliced mushrooms
2envelopes dry Italian salad dressing mix
8ozcream cheesecubed
2tbspcream
THICKENING
3tbspflour
1/4cupwater
Instructions
Place meat in a 5-7 quart slow cooker.
In a small bowl, mix the soups and the salad dressing mix. Pour over the top of the meat. Add the mushrooms.
Cover and cook on low 5 hours or 3 on high.
Add the cream cheese and the cream, stir and cook for an additional 1-2 hours.
Stir making sure the cream cheese is well blended
If thickening is desired, turn cooker to high and mix the flour and water so there are no lumps. Stir into the meat and sauce in the crock pot. Cook for 15-30 additional minutes until flour is cooked.
TIMES ARE APPROXIMATE SINCE ALL COOKERS COOK DIFFERENTLY. THESE WERE MY TIMES--YOURS MAY REQUIRE MORE OR EVEN LESS
Notes
If you prefer to make your own condensed soup, there is a link in the post to a very good recipe.