Slow Cooker Amish Cream Cheese Beef and Noodles Directions:
Set a 5- to 6-quart slow cooker on a stable, heat-safe surface.
Add the raw lean ground beef to the slow cooker and break it up lightly so it covers the bottom in an even layer.
Pour the reduced-fat condensed cream of mushroom soup over the beef and spread it evenly.
Place the reduced-fat cream cheese on top of the soup-covered beef.
Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the beef is fully cooked through.
Remove the lid and stir thoroughly, breaking up the beef and blending the softened cream cheese into the mushroom sauce until smooth and creamy.
Make sure no pink beef remains. If needed, cover and cook a little longer until fully done.
Add the drained egg noodles directly to the slow cooker and gently fold them into the creamy beef mixture until evenly coated.
Cover and let the noodles sit on WARM for 5 to 10 minutes so the sauce thickens slightly around the noodles. Serve hot.
WW Points Calculation
96% lean ground beef, 2 pounds: 0.00 points
Reduced-fat cream cheese, 4 ounces: 12.00 points
Reduced-fat condensed cream of mushroom soup, 2 cans: 10.00 points
Wide egg noodles, 6 ounces dry: 12.00 points
Points Information
Total Points: 34.00 points
Servings: 8 servings / about 1 heaping cup
Points per serving: 4.25 points
Nutrition Information
Calories: 275
Protein: 31 g
Carbohydrates: 23 g
Fat: 7 g
Fiber: 1 g
Sugar: 3 g
Sodium: 640 mg
I'm waiting for your comments! Enjoy!
