Crockpot Creamy Beef and Spinach over Noodles

Description
This one dish meal pairs nicely with a fruit salad and yeast rolls.

Directions

 * source: Southern Living 2007 Main Dish Marvels
 * Prep: 9 minutes | Cook: 4 hr
 * Makes 4 – 6 servings
 * 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 (10¾ oz) can cream of mushroom soup
 * 1 (8-oz) container sour cream
 * ½ tsp salt
 * ¼ tsp pepper
 * 1 (8 oz) block Monterey jack cheese with peppers, shredded
 * hot cooked egg noodles
 * Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink.
 * Drain.
 * 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.