Beefy Pasta Casserole

Directions

How to make ground beef casserole for crock pot

In a non-stick skillet, brown the ground beef and onion. We use extra-lean ground beef, so there’s no need to drain off the fat. If you’re using regular ground beef, you will want to drain off any excess fat.

Add the garlic powder (fresh minced garlic works too), salt, Worcestershire sauce and flour. Cook, stirring for about one minute then stir in the water beef bouillon granules (or substitute beef stock) and, wine.

Transfer the mixture to a slow cooker (Crockpot) and cook on low for 2 to 3 hours.

When you’re ready to serve, cook the pasta according to al denté (just slightly undercooked, once added to the crock pot it will continue to cook and thicken). Add the cooked pasta, mushrooms and sour cream and stir to combine.

Cover and cook on high for 10 to 15 minutes.

Serve with a grinding of fresh black pepper if desired.

Stove top directions

Instead of transferring to your slow cooker, let the beef mixture simmer for about 20 minutes or so, covered, stirring occasionally. Once the pasta is cooked, drain in a colander, transfer the meat mixture to the pasta cooking pot then add the pasta and stir. Simmer on low for 10 to 15 minutes, stirring frequently.

Serve.