Slow Cooker 5-Ingredient Ground Beef and Stuffing Bake Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray. Spread the raw ground beef evenly across the bottom, breaking it into a loose, even layer.
Pour the dry herb stuffing mix directly over the raw ground beef, spreading it evenly across the surface.
Scatter the frozen mixed vegetables evenly over the stuffing.
Whisk the condensed cream of mushroom soup with the water until mostly smooth, then pour the mixture evenly over the vegetables and stuffing. Do not stir.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the ground beef is completely cooked through to 160°F, the vegetables are tender, and the stuffing is fully moistened.
Before serving, gently break up the cooked beef from the bottom and fold some of it into the creamy vegetable layer while leaving plenty of the stuffing texture intact on top.
Let rest uncovered for 5 to 10 minutes, then serve hot.
WW Points Calculation
93% lean ground beef: 16 points
Reduced-sodium herb stuffing mix: 24 points
Reduced-fat, reduced-sodium cream of mushroom soup: 6 points
0-point ingredients: frozen mixed vegetables, water — 0 points
Points Information
Total Points: 46 points
Servings: 6 servings
Points per serving: 8 points
Nutrition Information
Calories: 315
Protein: 22 g
Carbohydrates: 34 g
Fat: 10 g
Fiber: 5 g
Sugar: 5 g
Sodium: 610 mg
I'm waiting for your comments! Enjoy!
