A friend has been making this for years, and I finally got the recipe. It meets my two weeknight family dinner requirements: fast and tasty.
I made it last night, minus the whole mushrooms, and it was well received. It would be a great dish to make and freeze as well.
Mix the following in a bowl:
1-2 cans of Campbell’s healthy request cream of mushroom soup
1/3-1/2 cup of cooking sherry (I like the extra flavor so I used 1/2 cup)
One packet of Lipton onion soup mix
Then add:
1-2 packages of sirloin tips cut into bite-sized pieces (I used almost 3 lbs. total for my family of 5 and had one serving of leftovers).
1-3 packages of small whole fresh mushrooms (there’s not a chance my kids would eat those, so I had to leave them out).
Once everything is well mixed, place in a baking dish and cover tightly with foil. Bake at 325 for 2.5-3 hours.
Serve over egg noodles.
Enjoy!
