Description
A hearty slow cooker casserole with ground beef, potatoes, and creamy mushroom soup, perfect for family dinners.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheese (cheddar or your preference)
Instructions
- Gather all your ingredients and set up your workspace for efficiency.
- Chop your onion and garlic, ensuring uniform sizes for even cooking.
- Rinse and drain the kidney beans to reduce sodium levels, promoting a fresher taste.
- In a skillet over medium heat, brown the ground beef until it’s no longer pink, about 5-7 minutes. Drain any excess fat, leaving just enough for flavor.
- Begin layering in your slow cooker: start with sliced potatoes, followed by the browned beef, chopped onions, garlic, kidney beans, and frozen corn.
- In a separate bowl, mix the cream of mushroom soup, milk, diced tomatoes with green chilies, chili powder, salt, and pepper until well combined.
- Pour this creamy mixture over the layered ingredients, ensuring even coverage.
- Cook on low for 360-480 minutes (6-8 hours). Your home will fill with tantalizing scents!
- About 20 minutes before serving, sprinkle shredded cheese on top. Cover until it melts into a dreamy layer.
Notes
Perfect for make-ahead and easy customization. Avoid overcrowding the slow cooker for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg