Slow Cooker Creamy Beef and Spinach over Noodles from cupcakesandcrinoline.com
Print

Slow Cooker Creamy Beef with Spinach Over Noodles

Prep Time 20 minutes
Cook Time 4 hours
Author Mary Beth

Ingredients

  • 1 pound ground beef
  • 1 medium onion chopped
  • 1  8- ounce package fresh mushrooms sliced
  • 1 10- ounce package frozen chopped spinach thawed
  • 1 14 - ounce box of low-sodium beef broth I use bone broth for added depth of flavor
  • 1 10 3/4 ounce can cream of mushroom soup with garlic
  • 1 8- ounce container sour cream
  • 1 8- ounce block of Monterey Jack cheese cubed 
  • 1 12- ounce package No Yolks Broad Noodles

Instructions

  • Slice mushrooms and chop onions.
  • Place ground beef, mushrooms, and onions in a large skillet and cook over medium heat stirring often until beef is no longer pink.  Drain.
  • Drain spinach well. 
  • Combine beef mixture, spinach, broth, canned soup, sour cream and Monterey Jack in a large bowl.
  • Spoon into slow cooker.  Cover and cook on low for 4 hours.
  • Serve over No Yolks Broad Noodles.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg