This is a quick and easy recipe that uses up leftover roast. We make it in the crockpot to avoid “heating up the house” in the warm summer.
In crockpot, add about 1 lb shredded chopped leftover roast. Cover meat with water, add beef bouillon to taste– about 1-2 T,one chopped onion, and 2 cans cream of mushroom soup.
Mix together, then add 1-16 oz container of sour cream.
Cook 2 pkg wide curly ribbon noodles till almost but not quite done. Add to crockpot, then turn on low for 2 hours.
Very simple easy summer meal.
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