Savory Squash and Beef Casserole
This hearty Savory Squash and Beef Casserole combines layers of tender angel hair pasta, succulent stew meat, and vibrant yellow squash, all enveloped in a creamy, low-sodium tomato sauce. Slow-cooked to perfection, this dish is a comforting meal packed with flavor and nutrition, making it perfect for family dinners or meal prep. A must-try for anyone craving wholesome goodness!
ingredients
- 8 oz angel hair pasta, cooked and drained
- 1 lb stew meat, cut into bite-sized pieces
- 2 medium yellow squash, sliced
- 1 can (10.5 oz) low-sodium cream of mushroom soup
- 1 can (10.5 oz) low-sodium tomato soup
- 1 cup unsweetened almond milk (or dairy milk)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 2 tablespoons olive oil
steps
- 1.
Preheat the slow cooker on low.
- 2.
Heat olive oil in a skillet over medium heat. Add the stew meat, season with salt and pepper, and sauté until browned on all sides.
- 3.
In a large bowl, combine the cooked angel hair pasta, sliced yellow squash, and sautéed stew meat.
- 4.
In a separate bowl, mix the cream of mushroom soup, tomato soup, almond milk, garlic powder, onion powder, and dried Italian herbs until well blended.
- 5.
Pour the creamy sauce mixture over the pasta and meat mixture, stirring gently to combine.
- 6.
Transfer everything to the slow cooker, spreading it evenly.
- 7.
Cover and cook on low for 4-6 hours, or until the stew meat is tender and flavors meld.
- 8.
Serve hot and enjoy the savory goodness!
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