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.
Course
Beef, Entree, main dish
Cuisine
American
Prep Time10minutes
Cook Time4hours
Total Time4hours10minutes
Servings6people
Ingredients
1lbground chuck
1medium onionchopped
8ozpackage sliced fresh mushrooms
10ozpackage frozen chopped spinachthawed
14ozcan low sodium fat free beef broth
10 ¾ozcan cream of mushroom soup
8ozcontainer sour cream
½tspsalt
¼tsppepper
8ozblock Monterey jack cheese with peppersshredded
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.