Whenever I'm in a rush for something easy and comforting, this is my go-to meal

   


Ingredients:

Ground Beef (80/20 lean): 1 pound
Cream of Mushroom Soup: 2 cans (11 ounces each)
Shredded Cheddar Cheese: 2 cups
Shell Pasta (uncooked): 2 cups
Milk: 2 cups
Onion Powder: ½ teaspoon
Kosher Salt & Freshly Ground Black Pepper: To taste
Directions:

Browning Beef: Over medium-high heat in a skillet, brown the ground beef ensuring it's fully cooked through.
Combining Ingredients: Transfer the beef to your slow cooker. Add the rest of the ingredients, stirring to ensure a thorough mix.
Slow Cooking: Cover and set your cooker on high. Aim for 3 ½ hours but remember to check on the pasta around the 3-hour mark to avoid overcooking.
Serving: Once the pasta is done and sauce is bubbling, it's ready! Dish it out and garnish with either parsley or a touch of sour cream.