Dad's 4-Ingredient Slow Cooker Casserole Directions:
Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray.
Place the lean trimmed beef chunks in an even layer in the bottom of the slow cooker.
In a medium bowl, stir together the condensed cream of mushroom soup and reduced-sodium dry onion soup mix until well combined. Do not add water; the sauce should stay thick and creamy.
Pour the soup mixture evenly over the beef, spreading it with a spatula so the meat is coated.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with two forks.
Use two forks to shred the beef directly in the slow cooker, then stir it into the creamy mushroom-onion sauce until evenly combined.
Smooth the shredded beef mixture into an even layer. Sprinkle the reduced-fat shredded cheddar evenly over the top.
Cover again and cook on HIGH for 15 to 20 minutes, until the cheese is melted and glossy.
Turn the slow cooker to WARM and let the casserole rest for 10 minutes before serving so the sauce can thicken slightly.
WW Points Calculation
Lean trimmed beef arm pot roast or bottom round roast, 2 1/2 pounds: 0.00 points
98% fat-free reduced-sodium condensed cream of mushroom soup, 2 cans: 8.00 points
Reduced-sodium dry onion soup mix, 1 packet: 2.00 points
Reduced-fat shredded cheddar cheese, 1 cup: 12.00 points
Points Information
Total Points: 22.00 points
Servings: 8 servings / about 3/4 cup
Points per serving: 2.75 points
Nutrition Information
Calories: 255
Protein: 34 g
Carbohydrates: 8 g
Fat: 9 g
Saturated Fat: 4 g
Fiber: 1 g
Sugar: 2 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
