Slow Cooker Beef and Noodles Directions:
Lightly coat the inside of a 5–6 quart slow cooker with nonstick spray.
Spread the uncooked egg noodles evenly across the bottom of the slow cooker.
Distribute the lean cooked beef evenly over the noodles.
In a medium bowl, whisk together the reduced fat cream of mushroom soup, onion soup mix, light sour cream, black pepper, and 1 cup of the beef broth until smooth.
Pour the soup mixture evenly over the beef and noodles.
Slowly pour the remaining 2 cups of beef broth over the top, ensuring most noodles are submerged, and gently press down with the back of a spoon.
Cover and cook on LOW for 3 hours, until the noodles are tender and the liquid is absorbed into a creamy sauce.
Stir gently from bottom to top to combine evenly, then let sit covered on WARM for 5 minutes before serving.
WW Points Calculation
Wide egg noodles (8 oz) – 24.00
Low-sodium beef broth (3 cups) – 0.00
Lean cooked beef roast (1 lb) – 16.00
Reduced fat cream of mushroom soup (10.5 oz) – 8.00
Onion soup mix (1 oz) – 4.00
Light sour cream (1/2 cup) – 6.00
Black pepper – 0.00
Points Information:
Total Points: 58.00
Servings: 6 servings (approximately 1 1/4 cups each)
Points per serving: 9.67
Nutrition Information
Calories: 360
Fat: 11g
Protein: 28g
Carbohydrates: 38g
Sugar: 3g
Sodium: 880mg
I'm waiting for your comments! Enjoy!
