I stole this recipe for Creamy Beef & Spinach over Noodles from a cookbook called Southern Living: Big Book of Slow Cooking. Beef, onions and mushrooms are browned in a skillet. Spinach, beef broth, cream of mushroom soup, sour cream and spices are mixed in. Then the beef mixture is poured into a slow cooker and cooked on low. This creamy beef & spinach dish is served over cooked egg noodles. Because this dish cooks in the slow cooker it is a good meal to have everyone eat together.
“When we eat together, when we set out to do so deliberately, life is better, no matter what your circumstances.” – Thomas Keller, author Ad Hoc at Home (see more quotes in the Quotes tab)
Cook 1 lb ground chuck, 1 medium chopped onion and an 8 oz package sliced fresh mushrooms in a large skillet over medium heat.
Stirring until beef crumbles and is no longer pink, drain. Drain a thawed 10 oz package frozen chopped spinach well, pressing between paper towels. Add to beef mixture.
Turn off the heat and add 14 oz can low sodium fat free beef broth, 10 ¾ oz can cream of mushroom soup, 8 oz container sour cream, ½ tsp salt, ¼ tsp pepper and 8 oz shredded Monterey jack cheese with peppers.
Gently combine ingredients together. Spoon into a lightly greased 4 quart slow cooker.
Cover and cook on LOW 4 hours. Add in cooked egg noodles.
Stir to combine noodles with beef mixture.
Serve the Creamy Beef & Spinach over Noodles warm.
Creamy Beef & Spinach over Noodles
Ingredients
- 1 lb ground chuck
- 1 medium onion chopped
- 8 oz package sliced fresh mushrooms
- 10 oz package frozen chopped spinach thawed
- 14 oz can low sodium fat free beef broth
- 10 ¾ oz can cream of mushroom soup
- 8 oz container sour cream
- ½ tsp salt
- ¼ tsp pepper
- 8 oz block Monterey jack cheese with peppers shredded
- Hot cooked egg noodles
Instructions
-
Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink, drain.
-
Drain spinach well, pressing between paper towels. Combine beef mixture, spinach, broth and next 5 ingredients in a large bowl. Spoon into a lightly greased 4 quart slow cooker. Cover and cook on LOW 4 hours. Serve over egg noodles.
Recipe Notes
I season the beef when cooking with onion and mushrooms, using parsley, salt, pepper, basil, steak seasoning and Worcestershire sauce. You can use Monterey jack and Colby blend instead of the hotter Monterey jack with peppers. Stir the noodles into the slow cooker before serving. The sauce was a little runny and stirring in the noodles instead of serving on top, helped thicken the sauce.