“Found this recipe in "Frozen Assets" Reader's Favorites Cookbook. I have not made it yet, and to be honest I'm a little worried about 8 cans of condensed soup making 6 servings. I will definetly try to buy lower salt/fat varieties of soup for this one! If anyone makes this before I get a chance to try it, please let me know how it turns out. I'll update this description once we've tried it. I am posting it here so I can add it to my shopping list once we decide to give it a shot. *Update* Made this in my last session and it turned out well... I did end up using slightly less soup and have adjusted the amounts accordingly. We used low salt low fat soups and it turned out fine, I even added a little salt at the table so regular-sodium soups would probably be good also.”
8hrs 20mins

Ingredients Nutrition

  • 2 lbs stew meat, cubed
  • 4 (10 3/4 ounce) cans cream of mushroom soup
  • 2 (10 3/4 ounce) cans cream of celery soup
  • 1 (16 ounce) container sour cream
  • rice or noodles


  1. Lightly brown meat in non-stick frying pan for a few minutes, just to give a little carmelization to the outside of the pieces. They do not need to be fully cooked.
  2. Place meat in crock pot and add all the soups.
  3. Stir, then cover and cook 8 to 10 hours until meat is very tender. Stir in sour cream for last 30 minutes of cooking.
  4. Serve over hot noodles or rice.
  5. For freezing, do not prepare noodles/rice until you plan to serve. Freeze stroganoff in containers or freezer bags laid flat. On serving day, thaw stroganoff and reheat on the stove top.

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