Slow-Cooker Beef and Vegetable Macaroni Bake

A hearty, creamy casserole with ground beef, elbow macaroni, and colorful vegetables, baked to perfection in the slow cooker.

Cuisine: American

Category: Slow Cooker

Prep: 20 minutes. Cook: 270 minutes.

Serves 6.

Ingredients

• 1 lb ground beef
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup frozen mixed vegetables
• 2 cups water
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 2 cups elbow macaroni
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried basil

Instructions

1. Step 1: Place ground beef, diced onion, and diced bell pepper in the slow cooker. Cook on high for 1 hour, breaking up beef with a spoon until no longer pink.
2. Step 2: Stir in frozen mixed vegetables, water, cream of mushroom soup, and milk. Add elbow macaroni, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until well combined.
3. Step 3: Cover and cook on low for 4-5 hours, or until macaroni is tender and soup has thickened slightly.
4. Step 4: Stir in grated Parmesan cheese and dried basil, then cook on low for 10 more minutes until cheese is melted.