In today’s fast-paced world, convenience and comfort reign supreme in the kitchen. This recipe encapsulates both by offering a heartwarming dish with the ease of a slow cooker. Think of it as a culinary hug on a chilly evening, or a sure-hit when you’ve got company over. The rich flavors of ground beef melded with creamy mushroom soup and pasta shells take you back to the nostalgia of home-cooked meals from childhood.
Easy Prep: A major win for this dish is its straightforward process. Brown the beef, dump everything in the slow cooker, and let it work its magic.
Versatility: Whether it’s a cozy family dinner or feeding a crowd at a gathering, this recipe scales beautifully.
Short on Time?: If the slow cooker isn’t fast enough, you’ve got a quick stovetop version to fall back on.
Ingredients:
Ground Beef (80/20 lean): 1 pound
Cream of Mushroom Soup: 2 cans (11 ounces each)
Shredded Cheddar Cheese: 2 cups
Shell Pasta (uncooked): 2 cups
Milk: 2 cups
Onion Powder: ½ teaspoon
Kosher Salt & Freshly Ground Black Pepper: To taste
Directions:
Browning Beef: Over medium-high heat in a skillet, brown the ground beef ensuring it’s fully cooked through.
Combining Ingredients: Transfer the beef to your slow cooker. Add the rest of the ingredients, stirring to ensure a thorough mix.
Slow Cooking: Cover and set your cooker on high. Aim for 3 ½ hours but remember to check on the pasta around the 3-hour mark to avoid overcooking.
Serving: Once the pasta is done and sauce is bubbling, it’s ready! Dish it out and garnish with either parsley or a touch of sour cream.