Brown the Beef: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Then add the lean ground beef, cooking until it’s browned and fully cooked. Make sure to break it apart as it cooks. Drain any excess fat.
Mix the Ingredients: In the slow cooker, combine the browned beef, condensed tomato soup, condensed mushroom soup, and milk. Stir well to ensure everything is evenly mixed.
Seasoning: Add salt, black pepper, paprika, and dried parsley (if using). Mix well to distribute the seasonings evenly.
Cook in the Slow Cooker: Cover and cook on low for about 4 hours. This slow cooking process allows the flavors to meld together nicely. In the last 30 mins, toss in the pasta and cook until al dente.
Add Cheese (Optional): If you’re using shredded cheese, sprinkle it over the top of the casserole about 30 minutes before the end of the cooking time. Cover the slow cooker again to let the cheese melt and become bubbly.
