1 pound ground pork
2 cups fresh spinach, roughly chopped
2 cups elbow macaroni, uncooked
1 can (10.5 oz) cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
Directions
Heat the olive oil in a skillet over medium heat. Add the ground pork and cook until browned. Drain any excess fat.
In a large bowl, combine the cooked pork, fresh spinach, uncooked macaroni, cream of mushroom soup, milk, 1 1/2 cups of the cheddar cheese, garlic powder, onion powder, salt, and pepper.
Pour the mixture into the slow cooker and stir to combine.
Cover and cook on low for 3-4 hours, or until the macaroni is tender.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
Cover and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.
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Serve hot and enjoy!
Variations & Tips
For a lighter version, you can substitute ground turkey or chicken for the pork. If you prefer a bit of spice, add a pinch of red pepper flakes or a dash of hot sauce to the mixture. For a vegetarian option, omit the meat and add more vegetables like mushrooms or bell peppers. You can also experiment with different types of cheese, such as mozzarella or pepper jack, for a unique flavor twist.
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