This slow cooker Amish cream of mushroom beef pasta is the kind of easy, hearty supper that makes a busy day feel a whole lot cozier. With just a handful of simple ingredients, the slow cooker does the heavy lifting while the beef turns tender in a rich, creamy mushroom sauce that clings beautifully to pasta. It has that old-fashioned, stick-to-your-ribs comfort that works especially well for family dinners, potlucks, or any evening when you want something filling without standing over the stove.
Serve this comforting beef pasta with buttered green beans, a crisp side salad, or simple steamed broccoli to balance the creamy sauce. Warm dinner rolls or thick slices of bread are also wonderful for scooping up every bit of the mushroom gravy, and if you like, a little grated Parmesan or chopped parsley on top adds a nice finishing touch.
Slow Cooker 5-Ingredient Amish Cream of Mushroom Beef Pasta
Servings: 6
Ingredients
2 pounds beef stew meat, cut into bite-size cubes
Directions
1. Add the raw beef cubes to the slow cooker. Pour the cream of mushroom soup over the beef, then sprinkle in the onion soup mix. Add the cubed cream cheese on top.
2. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender.
3. About 15 minutes before serving, cook the egg noodles according to the package directions until tender. Drain well.
4. Stir the cooked noodles into the slow cooker, or serve the beef and mushroom mixture over the noodles if you prefer. Let everything sit for 5 minutes so the sauce coats the pasta well, then serve hot.
Variations & Tips
For picky eaters: If your family prefers a plainer flavor, leave off extra garnishes and make sure the sauce is stirred very smooth before serving. Serving the beef mixture over noodles instead of mixing everything together can also help little ones enjoy it their own way.
Make it stretch: This recipe goes a long way when served with extra noodles or alongside vegetables and bread. If you need to feed a few more people, cook an additional few ounces of noodles and spoon the creamy beef over top.
Add mushrooms: If your crew loves mushroom flavor, stir in 8 ounces of sliced mushrooms during the last hour of cooking. They add a nice texture and make the dish feel even heartier.
Use the right beef: Stew meat works well here, but chuck roast cut into cubes is often even more tender after a long slow cook. Whichever cut you use, try to keep the pieces similar in size so they cook evenly.
Keep the sauce creamy: If the sauce seems too thick after adding the noodles, stir in a splash of hot water, milk, or beef broth until it reaches the consistency your family likes best. This is especially helpful if the pasta sits for a bit before serving.
