Monday Night Pot Luck

Continuing with the tradition of Monday night meals at work, on Labor Day we had Slow Cooker Beef Stroganoff over noodles, steamed (microwaved) green beans, bread (for all the sauce) and Cherry Pineapple Dump Cake. I would love to claim credit for this meal, but it was the brain-child of my coworker, Jamie and it was delicious.

Here are the recipes for the stroganoff and cake. As you can see, both do not require many ingredients and were really yummy! FYI - my crappy pictures do not do either of these dishes justice.

Beef Stroganoff

Ingredients

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

Directions
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on low setting for 8 hours or on high setting for about 5 hours. Stir in cream cheese just before serving.

Cherry Pineapple Dump Cake

Ingredients
1 can (16 ounce) crushed pineapple
1 can (30 ounce) cherry pie filling
1 package yellow cake mix
1 cup butter
Optional: 1/2 to 2/3 cup chopped nuts

Directions
Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix. Bake in a 325 degree oven for 50 - 55 minutes.

Both of these dishes were really good! The cake would go great with coffee, as the sugars in it make a nice crunchy crust that would melt in your mouth with a hot cup of joe. We had the stroganoff over noodles and Jamie and I both thought that adding a little Marsala and extra mushrooms to the recipe would really make this even more mouth-watering.