1
can (10 3/4 ounces) condensed beefy mushroom soup
2
cups frozen broccoli florets (from 1-pound bag)
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Steps
1
Place potatoes and garlic in 4- to 5-quart slow cooker. Place beef on potatoes. Sprinkle dry soup mix over beef; pour beefy mushroom soup over all.
2
Cover and cook on low heat setting 8 to 9 hours.
3
Remove beef from cooker; place on cutting board. Cut beef into slices; place on serving platter with potatoes and garlic. Cover to keep warm.
4
Meanwhile, place frozen broccoli in slow cooker with remaining sauce. Increase heat setting to high. Cover and cook about 15 minutes or until broccoli is tender. Serve with beef and potatoes.
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Not broccoli fans? Substitute your family's favorite frozen veggie for the broccoli.
The long-roasted garlic cloves are soft and sweet and will taste great spread on buttered rolls.
Serve any leftover beef on crusty French rolls for a nice sandwich.
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Nutrition Facts
Serving Size:1 Serving
Calories
335
Calories from Fat
70
Saturated Fat
8g
Cholesterol
90mg
Sodium
500mg
Total Carbohydrate
28g
Dietary Fiber
3g
Protein
38g
% Daily Value*:
Iron
26%
26%
Exchanges:
1 Vegetable; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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