Slow Cooker 4-Ingredient Amish Ground Beef Noodles Directions:
Cook the ground beef in a large skillet over medium-high heat for 7–10 minutes, breaking it apart until fully browned.
Drain any excess grease.
Lightly coat a 5- to 6-quart slow cooker with nonstick spray.
Add the browned ground beef to the slow cooker.
Pour in the beef broth.
Add the condensed cream of mushroom soup.
Stir until the soup is mostly dissolved and the beef is evenly distributed.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours.
Stir the beef mixture well.
Add the uncooked egg noodles.
Press the noodles gently into the liquid so they are mostly submerged.
Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender and the sauce is thick.
Stir once more before serving hot.
WW Points Calculation
2 lb Laura’s Lean 92% Lean Ground Beef: 32.00 points
3 cups Swanson Low Sodium Beef Broth: 0.00 points
2 (10.5 oz) cans Campbell’s Condensed Cream of Mushroom Soup: 20.00 points
12 oz Pennsylvania Dutch Wide Egg Noodles: 36.00 points
Nonstick spray: 0.00 points
Points Information
Total Points: 88.00
Servings: 8 servings, about 1 generous cup per serving
Points per serving: 11.00
Nutrition Information
Calories: 385
Fat: 14g
Protein: 28g
Carbohydrates: 34g
Sugar: 2g
Sodium: 570mg
I'm waiting for your comments! Enjoy!
