1 lb extra lean ground beef
1 onion, chopped (I used dehydrated onions)
1 tsp salt
1/4 tsp garlic powder
1/tsp Worcestershire sauce
1/4 c flour
1 1/4 c hot water
2 tsp beef bouillon granules
1 pkg shell macaroni (6 oz) (I used whole wheat macaroni)
1 can mushrooms, drained (4 oz)
1 c sour cream (I used fat free)
In skillet brown the ground beef and onion. (I used already cooked ground beef that I had frozen and just threw it in the crockpot along with the onions). Drain; place in crockpot. Stir in salt, powder, Worcestershire sauce and flour. Add water and bouillon; mix well. Cover and cook on low for 2-3 hours. Cook macaroni per package directions. Add cooked pasta, mushrooms and sour cream to crockpot; stir to mix. Cover and cook on high for 10-15 minutes.
This is not really a casserole as the name of the dish says but more a cheap version beef stroganoff. Most of the beef stroganoffs that I have made in the past use cream of mushroom, this one does not. So this is a little different and perhaps more healthy. If you didn’t have macaroni on hand you could use egg noodles or even serve it over rice. Greg really loved this dish and I thought it was good and had easy ingredients. I give it 4 stars.
Recipe Source: Adapted from Crockery Cookery by Mable Hoffman