Ground beef with a slow cooker creaminess and shells
4.5 hours and thirty minutes 3.35 hours
One pound 80.5 percent lean ground beef
The cream of mushroom soup recipe calls for two 11-ounce cans.
Cheddar cheese, 2 cups shredded
Uncooked shell pasta, 2 cups
2/3 cup of milk
½ teaspoon of chopped onion
Season with kosher salt and grind black pepper to taste.
Over medium-high heat, brown the ground beef in a medium pan, breaking it up as it cooks.
Put all of the ingredients in the slow cooker with the cooked ground beef. Combine well by mixing.
Put the lid on the slow cooker and set it to high heat for around 3 and a half hours, or until the pasta reaches the texture you choose. Cover the slow cooker and simmer for at least 3 hours. After that time, toss the spaghetti and check on it. Turn the heat back down to low and simmer, covered, until pasta is done and sauce begins to boil.
Spoon the slow-cooked mixture into each bowl and serve immediately. Top with a dollop of sour cream or fresh chopped parsley and serve hot right away.
Advice: Use skim milk (1% fat) and cream of mushroom soup (with less salt) to make this dish healthier.
One helpful hint: you can whip up this dish in no time at all in the skillet if you're short on time.
