2 (10.5-ounce) cans condensed cream of mushroom soup
12 ounces wide egg noodles (uncooked, curly Amish-style if available)
Directions
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains, about 7–10 minutes. Drain off any excess grease to keep the sauce from getting too oily.
Ground beef browning in a skillet
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Add the browned and drained ground beef to the slow cooker. Pour in the beef broth and add the condensed cream of mushroom soup.
Stir everything together until the soup is mostly dissolved into the broth and the ground beef is evenly distributed. The mixture will look thin at this point—that’s okay, it will thicken as it cooks and as the noodles absorb the liquid.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the mixture is hot and bubbly and the flavors have come together.
Slow cooker beef mixture before noodles are added
About 30–40 minutes before you want to eat, stir the beef mixture well, then add the uncooked egg noodles directly into the slow cooker. Press them gently down into the liquid so they’re mostly submerged. If the noodles aren’t quite covered, you can add a splash of extra beef broth or water, 1/4 cup at a time, just until they’re nestled into the sauce.
Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender but not mushy and the sauce is thick, glossy, and clinging to the curls of pasta.
Give everything a final stir, taste, and adjust salt and pepper at the table if you like. Serve the noodles straight from the slow cooker while hot, with a big spoon for scooping up all the beef and gravy.
Variations & Tips
To keep this a true 4-ingredient recipe, all the flavor comes from the broth and soup, but you can still customize it a bit. For extra richness, use a mix of ground beef and ground pork (just keep the total to 2 pounds). If you don’t have cream of mushroom soup, cream of chicken or cream of celery will also work, though the flavor will be slightly different.
Uncooked egg noodles being added to the slow cooker
You can use different shapes of egg noodles, but wide curly noodles give the best texture and soak up the gravy beautifully. If your slow cooker runs hot, start checking the noodles at the 15-minute mark so they don’t overcook and turn mushy. For a thicker, stick-to-your-ribs sauce, let the noodles sit on WARM for 5–10 minutes after cooking; they’ll continue to absorb some of the gravy. For a looser sauce, stir in a splash of hot water or broth just before serving.
Food safety tips: Always brown ground beef thoroughly before adding it to the slow cooker; it should reach 160°F and have no pink remaining. Drain off excess fat to reduce grease and splattering. Don’t add raw ground beef directly to the slow cooker for this recipe, as it can cook unevenly and affect both texture and safety. Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot before serving, and use within 3–4 days or freeze for longer storage.
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