Here’s a simple and crowd-pleasing slow cooker casserole using cream of mushroom soup and a few basic ingredients.
🍲 Slow Cooker Creamy Ground Beef Casserole
🥣 Ingredients
- 1 lb (≈450 g) raw ground beef
- 1 can (10–11 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, chopped
- 1 cup cooked rice or pasta (optional, for extra heartiness)
🔪 Instructions
- Brown the beef (optional but adds flavor)
- In a skillet, cook ground beef with onions until no longer pink. Drain excess fat.
- Assemble in slow cooker
- Place beef mixture in the slow cooker
- Add cream of mushroom soup, vegetables, and rice/pasta if using
- Stir gently to combine
- Cook
- Cover and cook on low for 4–6 hours or high for 2–3 hours
- Stir halfway through if possible
- Add cheese
- Sprinkle shredded cheddar over the top 10–15 minutes before serving
- Let it melt and become gooey
- Serve
- Garnish with parsley if desired
- Serve warm with bread or a side salad
💡 Tips
- Add a dash of garlic powder or paprika for extra flavor
- Swap cheddar for mozzarella for a milder taste
- Can also freeze leftovers in portions for quick meals
This method gives you a hearty, creamy casserole that’s easy to prep and always disappears fast.
I can also give a version with just 5 ingredients that’s even simpler but still rich and flavorful. Do you want that version?
