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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2- or 4-quart slow cooker combine mushrooms, dried onion and garlic. Stir in tomatoes, broth, tomato paste, paprika, oregano, caraway seeds, salt and pepper.
Cover and cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Before serving, cook noodles according to package directions; drain.
To serve, stir 1/4 cup sour cream into mushroom mixture. Serve with hot cooked noodles and the remaining 1/4 cup sour cream. If desired, garnish with fresh oregano leaves.