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Creamy Slow Cooker Spaghetti
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- #48802
serves/makes:
ready in:
over 5 hrs
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.
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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.
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reviews & comments
What is the point in using a slow cooker, if you have to cook the food before putting in the cooker?
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.