Ground beef and onion casserole in the slow cooker


1 lb ground beef

1 large onion, thinly sliced

1 (14.5 oz) can diced tomatoes, undrained

3 cloves garlic, minced

1 (8 oz) can tomato sauce

1 teaspoon dried oregano

1 cup beef broth

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon salt

1 cup uncooked elbow macaroni

2 cups shredded cheddar cheese


Prepare the Slow Cooker★ Lily grease the inside of your slow cooker with cooking spray or a small amount of oil.

Layer the Onions★ Spread the thinly sliced onion evenly at the bottom of the slow cooker.

Add Ground Beef★ Crumble the ground beef evenly over the layer of onions. You can season the beef with a little salt and pepper if desired.

Add Garlic and Tomatoes★ Sprinkle the minced garlic over the ground beef. Pour the diced tomatoes (with their juice) and tomato sauce over the beef.

Season and Add Broth★ Add the oregano, basil, paprika, salt, and pepper. Pour the beef broth over the top.

Cook★ Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Add Pasta and Cheese★ About 30 minutes before serving, stir in the uncooked elbow macaroni and 1 cup of the shredded cheddar cheese. Mix well to ensure the pasta is submerged in the liquid. Cover and continue cooking until the pasta is tender.

Final Touch★ Once the pasta is cooked, sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover and let it melt for about 5-10 minutes.


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