Crockpot Creamy Beef and Spinach over Noodles

CROCKPOT CREAMY BEEF AND SPINACH OVER NOODLES Southern Living 2007 Main Dish Marvels Family Favorite Prep: 9 min Cook: 4 hr This one dish meal pairs nicely with a fruit salad and yeast rolls. 1 lb. ground chuck 1 medium onion, chopped 1 (8-oz) package fresh mushrooms, sliced 1 (10-oz) package frozen chopped spinach, thawed 1 (14-oz) can low-sodium, fat free beef broth 1 (10 3/4-oz) can cream of mushroom soup 1 (8-oz) container sour cream 1/2 tsp. salt 1/4 tsp. pepper 1 (8-oz) block Monterrey Jack cheese with peppers, shredded Hot cooked egg noodles 1. Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain. 2. Drain spinach well, pressing between paper towels. Combine beef mixture, spinach, broth, and next 5 ingredients in a large bowl. Spoon into a lightly greased 4-qt slow cooker. Cover and cook on LOW 4 hours. Serve over egg noodles. Makes 4-6 servings.

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