1 lb. Ground Beef, lean
½ Onion, medium, chopped
1 can Tomatoes, diced (and seasoned if you wish)
1 can Cheddar cheese soup
3 C Cheddar cheese, shredded
1 C Mushrooms, sliced (only ½ drained)
2 tsp Garlic, minced
2 tsp Italian seasoning
6 C Pasta shells, cooked al dente (3/4 way cooked)
1 Tbsp. Oil

In a fry pan, sauté the onions and garlic in oil until translucent.
Add ground beef and Italian seasonings.
Cook beef until no longer brown.
Drain any excess fat.
Transfer into the slow cooker.
Add the tomatoes, soup, and mushrooms.
Cook on high for 2 hours or low for 4.
Add the cooked pasta and 2 cups of the cheddar cheese.
Mix well. Smooth out the top of the mixture and add the last 1 Cup of cheese.
Cover and cook for another 30 - 45 minutes.
Occasionally check the pasta and when it’s cooked, it’s time to eat!

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