Slow Cooker Creamy Ground Beef and Shells Casserole
Slow Cooker Creamy Ground Beef & Shells Casserole
A warm, comforting meal that’s perfect for busy weeknights. With tender pasta, rich mushroom sauce, and melty cheese, this dish delivers hearty flavor with minimal effort—just toss everything into the slow cooker and let it work its magic.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef (80/20 lean) | 1 pound |
| Cream of mushroom soup | 2 (11-ounce) cans |
| Shredded cheddar cheese | 2 cups |
| Shell pasta, uncooked | 2 cups |
| Milk | 2 cups |
| Onion powder | ½ teaspoon |
| Kosher salt & freshly ground pepper | To taste |
Instructions:
Step 1: Brown the Ground Beef
In a skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon or spatula, until it’s fully browned. Drain off any extra grease.
Step 2: Mix Ingredients in the Slow Cooker
Transfer the browned beef into your slow cooker. Add in the cream of mushroom soup, shredded cheddar cheese, uncooked shell pasta, milk, onion powder, salt, and pepper. Stir everything together until well combined.
Step 3: Slow Cook
Cover and cook on high for about 3.5 hours, or until the pasta is tender. Stir occasionally, especially during the last hour, to keep the pasta from sticking to the bottom or sides.
Step 4: Serve & Enjoy
Dish it up straight from the slow cooker. Optionally, garnish with chopped parsley or a dollop of sour cream for extra richness.
Tips & Variations:
- Want a lighter option? Use low-sodium cream of mushroom soup and skim milk.
- Need dinner faster? This recipe also works on the stovetop—just simmer everything in a large pot until the pasta is tender.
