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 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
- 1. 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.
1 each: 432 calories, 23g fat (14g saturated fat), 90mg cholesterol, 871mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 28g protein
Reviews for Creamy Beef and Pasta
"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"
"This is a good recipe. I did alter it a bit - I also added 2 cans of cheddar cheese soup, and 2 cans of seasoned diced tomatoes, a bit of worcestershire and a bit of ground mustard. I noticed that the pasta was cooked almost immediately, so I cooked it on low the whole time, but if I wasn't home to watch it, I don't think I would add the pasta until the very end. I also used 2 cups of marble cheese (what I had on hand). Very good - a keeper. I'm contemplating adding some italian seasoning and/or garlic powder - hmmmmm."
"My family loves this recipe and it only takes about 3 hours in the crock pot on high. If you cook it too long the noodles get mushy. It's a lot like beef stroganoff or a homemade hamburger helper."
"This recipe is so simple but my kids just love it. They request it all the time and I love that it is so easy to throw it all in the crockpot and go about my day. I did find though that six hours is too long at least in my crockpot. The first time I made the recipe, it burned all around the outer edge so the next time I cut down on the cooking time and it turned out perfect."
"Finished in half the time--3 hours. Had to stir half way through to make sure pasta along top edge would cook. Kind of reminded me of Hamburger Helper. My kids loved it!"
"I doubled this recipe and used my 8-qt Rival. Pasta was a little overdone at 5 hours but still very good. I did not double the cheese and it still was creamy."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.