Creamy Beef and Pasta Recipe
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2 cups (8 ounces) shredded cheddar or part-skim mozzarella cheese
- 1 pound ground turkey or beef, cooked and drained
- 2 cups uncooked small pasta
- 2 cups milk
- 1/2 to 1 teaspoon onion powder
- 1/2 to 1 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3-1/2 hours or until pasta is tender. Yield: 4-6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Creamy Beef and Pasta
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"We farm and I often stop in at home and throw all of this in the crockpot just a few hours before supper time. It only takes 3-4 hours on low. My husband and kids love it and I love how easy it is. I make a similar oven mac & cheese that doesn't call for ground beef and only one can of soup. Bake @ 350 for one hour uncovered stirring half way through. I think when I am short on time I am going to try throwing in some browned hamburger and see how it turns out. Bet it tastes the same!"
"Loved it! Thankfully, I read the reviews first - it barely took 2-1/2 hours on low. My husband teased me about making "Hamburger Helper" from scratch. Then he took a bite, and was too busy eating to tease anymore. Rated a definite keeper by him and the kids!"
"Have not yet had pleasure making this; planning ahead ~ having same day surgery in few weeks. It will be terrific to come home to dinner made in advance."
"I wanted to pass along my changes, and how I adapted it to be a quick meal, instead of a slow-cooker meal (I didn't run across it in time to make it in the slow-cooker). I cooked the pasta just shy of al dente and used only 1C of milk, figuring that the amt. of milk in the slow-cooker version was needed to cook the dry noodles. I probably used only 1 1/3C of cheese, too, that being all I had. I added a few generous shakes of Worchestershire sauce, and just mixed it all as you would any pasta bake. Baked at 400 degrees for about 25 minutes. It was very, very good. A nice alternative to the only other pasta bake I seem to have in my repertoire (sausage, spinach, mozzerella, tomato sauce and penne). I will make this again."
"I only put 4 stars due to the cook time. Thank goodness I read the reviews first or it would have been ruined. Mine finished on low in 2 1/2 hrs and the pasta is almost over cooked. The only thing I changed was used some real onion since I didn't have powder and followed someone else and added some worstershire and ground mustard. Good simple meal and I agree about the beef stroganoff comparison"