Amish Hamburger Noodle Bake Directions:
Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
Crumble the raw ground beef evenly across the bottom of the slow cooker, breaking it into small pieces.
In a medium bowl, whisk together the cream of mushroom soup and beef broth until smooth.
Pour the soup mixture evenly over the raw beef, ensuring all meat is moistened.
Cover and cook on HIGH for 2 hours, stirring once after 1 hour to break up the meat.
Stir thoroughly, scraping the bottom to prevent sticking.
Add the uncooked egg noodles and press them into the hot sauce until fully submerged.
Cover and cook on HIGH for 25 minutes, stirring once halfway through, until noodles are tender.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover and cook on LOW for 5 minutes until the cheese is melted.
Divide into 8 equal servings (approximately 1 1/4 cups per serving).
WW Points Calculation
Laura’s Lean Ground Beef 90% lean 24 oz 24.00
Campbell’s Condensed Cream of Mushroom Soup 21 oz total 24.00
No Yolks Wide Noodles 8 oz 24.00
Kraft 2% Milk Shredded Cheddar Cheese 4 oz 8.00
Swanson Beef Broth, Pam Spray 0.00
Points Information:
Total Points: 80.00
Servings: 8 servings (approximately 1 1/4 cups each)
Points per serving: 10.00
Nutrition Information
Calories: 430
Fat: 17g
Protein: 30g
Carbohydrates: 40g
Sugar: 4g
Sodium: 880mg
I'm waiting for your comments! Enjoy!
