Beefy Mushroom Macaroni - Master Cookbook Recipe # 304

Name: Beefy Mushroom Macaroni - Master Cookbook Recipe # 304
Prep time: 20 min
Total time: 20 min
Yield: 8-10
Cuisine: Southern
Ingredients: 2 lbs. ground chuck; 3 cups elbow macaroni noodles, uncooked; 2- 10.5 oz. cans cream of mushroom soup; 2- 14.5 oz. cans mixed vegetables, drained; 4 oz. can sliced mushrooms (with juice); 3 cups boiling water; 1 medium onion, chopped; 1 packet Lipton Onion Soup Mix; 1 Tbsp beef bouillon granules; 1/8 cup vegetable oil; To taste: salt and black pepper

This hearty and savory dish is true comfort food in a bowl. By combining ground chuck, tender macaroni, and a rich mushroom gravy, you create a satisfying meal that the whole family will love. It’s perfect for those busy days when you want a warm, homemade dinner waiting for you.

This is recipe #304 in Tammy’s Master Cookbook.

Prep time: 20 minTotal time: 20 min Slow Cooker Low: 8 hrs Oven: 1 hr 30 min Slow Cooker - High: 4 hrs

Cook mode Prevent screen from turning off

Ingredients

2 lbs. ground chuck
3 cups elbow macaroni noodles, uncooked
2- 10.5 oz. cans cream of mushroom soup
2- 14.5 oz. cans mixed vegetables, drained
4 oz. can sliced mushrooms (with juice)
3 cups boiling water
1 medium onion, chopped
1 packet Lipton Onion Soup Mix
1 Tbsp beef bouillon granules
1/8 cup vegetable oil
To taste: salt and black pepper

Instructions

Sauté Onion: Heat the vegetable oil in a skillet or stockpot. Sauté the onion until tender, then remove and set aside.
Brown Beef: In the same skillet, brown the ground chuck over medium-high heat. Drain the excess fat.
Prepare Broth: While the beef browns, boil 3 cups of water. Whisk in the beef bouillon and the onion soup mix until well combined.
Slow Cooker Method: In a large slow cooker, combine the cooked onion, browned beef, drained mixed vegetables, cream of mushroom soup, sliced mushrooms (with their juice), the prepared broth, black pepper, and the uncooked macaroni. Mix well.
Cook: Cover and cook on Low for 8 hours or High for 4 hours.
Casserole Option: Alternatively, transfer the mixture into a thoroughly greased lasagna-sized dish. Cover and bake at 350°F for 1.5 hours.

Notes

Tammy’s Tips I highly recommend using the slow cooker for this recipe. Because of the thick, delicious gravy, this dish has a tendency to scorch if cooked directly on the stovetop. The slow cooker allows those flavors to meld perfectly without any burning! Also, keeping the juice from the canned mushrooms adds an extra layer of savory "umami" flavor to the sauce.