I had a financial crisis this month and wound up with no food money, so was taken to the food bank. Trying to figure out how to put the ingredients together for a dinner I started a crockpot stroganoff, but had the cans of beef broth to use so I decided to cook the pasta in the crockpot too. And what to do with the Laughing Cow cheese? I don't eat that sort of thing, so I added it after it was all done for a creamy, cheesy taste. The french fried onions were an appealing touch to finish with. Two neighborhood boys begged for a plate when they saw it, gobbled it down and said it was great!
1Set crockpot on High. Add thawed, uncooked hamburger (I prefer 90/10 lean for this recipe but you can use 80/20 lean) and cream of mushroom soup, finely chopped half sweet onion, minced garlic (I use pre-minced garlic in olive oil from a jar my store sells) and Weber Seasoning. Cook on high between 1 to 1 1/2 hours, stirring every 20 minutes until ground beef is done. If you don't want any of the hamburger grease in the mix, you can precook the hamburger, drain it, add it to the other ingredients in the pot and cook for 1 hour.)
2Add both cans of broth and 2 cups of dry small elbow macaroni to the pot, stir well and cover. Cook on high until pasta is done, approximately 1 to 1 and 1/2 hours. The pasta will soak up almost all the broth.
3Unwrap the Laughing Cow cheese wedges and add to the pot, stir in. Cover and let sit 1/2 hour. Stir again and make sure all have melted in and mixed well with the dish. Salt and pepper to taste.
4On a separate plate, microwave french fried onions for 1 minute or until hot and crispy. When serving, sprinkle some on top. This step is highly recommended.