Slow Cooker Ground Beef & Noodles
| Prep time | 15 minutes |
| Cook time | 4–5 hours on LOW or 2–3 hours on HIGH |
| Servings | 6–8 |
Ingredients
- 2 pounds lean ground beef
- 3 cups low-sodium beef broth
- 2 (10.5-ounce) cans condensed cream of mushroom soup
- 12 ounces wide egg noodles (uncooked, curly Amish-style if available)
- Salt and black pepper, to taste
- Nonstick cooking spray
Instructions
- Heat a large skillet over medium-high heat.Add ground beef and break it apart.Cook for 7–10 minutes until completely browned.Drain excess fat.
- Lightly spray a 5–6-quart slow cooker with nonstick cooking spray.Transfer cooked ground beef into the slow cooker.
- Pour in beef broth.Add both cans of cream of mushroom soup.Stir everything until well combined.
- Cover with the lid.Cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- About 30–40 minutes before serving, stir the beef mixture.Add uncooked egg noodles.Push noodles down into the liquid.Add a little extra broth or water if necessary.
- Cover and cook on HIGH for approximately 20–30 minutes.Stir once halfway through.Cook until noodles are tender but not mushy.
- Stir everything together.Taste and adjust salt and pepper.Serve warm in bowls with plenty of creamy beef gravy.
Nutrition
Calories 480 kcal,Protein 32g, Carbohydrates 35g,Fat 22g,Saturated Fat 8g, Cholesterol 95mg, Sodium 650mg, Fiber 2g, Sugar 3g
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