Wednesday, November 3, 2010

Slow Cooking Supper: Shell Casserole in a Crockpot

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My personal goal for this winter is not: to lose 10 pounds (although it should be), or learn a new hobby (although I could use some help in photography), it's incorporating my crockpot into my weekly cooking!  John had to dig through the closet to find it because I think I have used it once since we moved into this apartment (over 15 months ago). 

There's a lot of history in this one pot; it was my grandmother's and she passed away while I was in college.  Mom held on to the crockpot but we never really got much use out of it in my house either, which is probably why I stink at using it!  Anyway, Mom also had a great Crockpot recipe book from 1980 which I have procured.  Last week, I was leafing through it and found this recipe.  It looked delicious, and I made it on Sunday since we'd be home.  The age of the crockpot is the one negative--its very old.  Therefore, there's no timer on it which means I don't feel comfortable leaving it on when I'm going to be out of the house for long periods of time.  And, I can't set it to start while I'm at work like you can with the new nifty ones!

So, it's not going to be done in 30 minutes, but its very little prep time and if you have a new one, you can set it to go on, whenever you want!  Therefore, I think you can easily make this on a weeknight!  I served it with some salad.  But, you don't even have to since there are mushrooms in it, you could even stir a cup of corn in, which I was kinda wishing I did but definitely will do next time.

Shell Casserole
Serves: 4

1 pound ground beef (I used ground turkey)
1 small onion, chopped
1 teaspoon salt
2 tablespoons garlic powder
3 tablespoons Worcestershire sauce
1/4 cup flour
1/2 cup hot water
2 teaspoons beef bouillon granules (I used one beef bouillon packet)
2 tablespoons red wine
6 ounces of large shell shaped pasta
1 cup sliced mushrooms
1 cup sour cream

In a skillet, cook the ground beef and onions until the beef is no longer pink.  Transfer to the crockpot.  Add salt, garlic powder, Worcestershire sauce, flour, hot water, beef bouillon packet, and red wine.  Let cook on Low for 2-3 hours covered.  About 2 hours later, cook the pasta in a pot of boiling water and drain.  I cut the pasta into halves since the pasta was BIG and hard to eat.  Then, add the pasta, mushrooms, and sour cream to the mixture.  Cover and let the mixture cook on High for about 15-20 minutes.  Serve.

NOTE:  I did not have sour cream so I reduced the amount of water originally and used milk and some more flour and a little lemon juice.  Worked just fine!

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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