Creamy Slow Cooker Spaghetti

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#48802

serves/makes:

ready in:
over 5 hrs

ingredients

1 cup chopped onions
1 cup chopped green bell peppers
1 tablespoon olive oil
1 can (28 ounce size) tomatoes with juice
1 can (4 ounce size) mushrooms, chopped and drained
1 can (2 1/4 ounce size) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained
12 ounces spaghetti pasta, cooked and drained
1 can (10.75 ounce size) reduced sodium, 98 %-fat-free cream of mushroom soup
1/2 cup water
1 1/2 cup shredded fat-free Cheddar cheese
1/4 cup freshly grated Parmesan cheese

directions

Saute onions and green peppers in olive oil in skillet until tender. Add tomatoes, mushrooms, olives, oregano, and beef. Simmer for 10 minutes. Transfer to slow cooker.

Add spaghetti. Mix well.

Combine soup and water. Pour over casserole. Sprinkle with cheeses.

Cover. Cook on Low 4-6 hours.

added by

Jaelithe, Utah, USA

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

431 calories, 17 grams fat, 45 grams carbohydrates, 26 grams protein per serving.

reviews & comments

Guest Foodie August 17, 2016

What is the point in using a slow cooker, if you have to cook the food before putting in the cooker?
- CDKitchen Reply:
  
  It's no different than if you are making a casserole to bake in the oven. You're just putting it in the crock pot instead of the oven.

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