Mushroom Spinach Crockpot Stroganoff - Oamc Freezer To Crockpot

• 1 tablespoon butter
• 10 ounces baby portabella mushrooms, quartered
• 12 ounces white mushrooms, quartered
• 1 small onion, diced
• 2 tablespoons garlic, minced
• 1/2 cup chicken broth
• 8 ounces sour cream (1 c.)
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons paprika
• 2 1/2 ounces fresh Baby Spinach (4 c.)
• 8 ounces cream, cheeses (not needed until day of prep)
• egg noodles (not needed until day of prep) or rice (not needed until day of prep)

1. Place butter, mushrooms, onion, garlic & spinach in crockpot.
2. In a separate bowl, mix together broth, sour cream, ketchup, Worcestershire sauce, black pepper, and paprika.
3. Pour mixture over mushrooms.
4. Cook on low heat for 7.5 hours.
5. Add cream cheese.
6. Cook on low for 30 minutes or until melted/heated completely.

butter, portabella mushrooms, white mushrooms, onion, garlic, chicken broth, sour cream, ketchup, worcestershire sauce, black pepper, paprika, cream, egg noodles

Taken from www.food.com/recipe/mushroom-spinach-crockpot-stroganoff-oamc-freezer-to-crockpot-533460 (may not work)