Okay, let’s be honest… this ain’t health food.
This is Tuesday-night-after-a-long-day, the-kids-are-starving, your-back-hurts, and all-you-want-is-something-warm-and-cheesy food. Try our Amish Country Casserole next.
And let me tell you — this dish delivers.
It’s simple. It’s hearty. It smells amazing. And it’s made in the slow cooker, so by the time dinner rolls around, it’s already done and just waiting on you. I don’t know about you, but that right there feels like a small miracle some days. If you like this, you'll love our Slow Cooker Amish Country Tomato Beef Casserole.
This Is Why We Love It:
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You throw it together and forget it. Your slow cooker does the heavy lifting.
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Cheese. Pasta. Beef. Do I even need to say more?
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Kids eat it without complaining. (You might even see smiles.)
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Leftovers are better the next day. If you’re lucky enough to have any.
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It tastes like comfort. And on some days, that’s all you need.
What You’ll Need (And Probably Already Have)
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1 pound ground beef
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1 onion, chopped
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2 garlic cloves, minced
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1 can (14.5 oz) diced tomatoes, juice and all
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1 can (10.75 oz) tomato soup, classic Campbells
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2 cups shredded cheddar cheese, divided (the more, the better)
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2 cups uncooked elbow macaroni
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1 tsp oregano
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1 tsp basil
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Salt & pepper, to taste
Use sharp cheddar if you want that rich cheesy flavor — or just whatever’s in the fridge. This recipe doesn’t judge.
More easy dinners you might like
How to Make It (This Ain’t Complicated)
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Brown the beef. Toss it in a skillet with the onion and garlic, and cook until it’s no longer pink. Drain the grease. (I usually sneak a taste here — can’t help it.)
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Dump it in the slow cooker. Add the tomatoes, tomato soup, half the cheese, macaroni, and your herbs. Season it with a good pinch of salt and pepper.
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Stir it gently. Just mix it enough so the noodles are all nestled in and coated in that tomato-y goodness.
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Cover and cook on LOW for 4 to 5 hours. If you’re home, give it a stir halfway through. If you’re not, don’t worry — it’ll be fine.
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Top with the rest of the cheese for the last 15–20 minutes. Put the lid back on and let it melt. It’ll get all gooey and perfect.
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Serve it hot with a spoon big enough to carry all the love you just cooked into it.
Wanna Make It Your Own? Go for It.
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Add a little heat — red pepper flakes, hot sauce, or a dash of cayenne
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Swap beef for ground turkey, chicken, or plant-based crumbles
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Toss in veggies — bell peppers, mushrooms, spinach… whatever needs using up
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Top with breadcrumbs and throw it under the broiler if you like it crispy
This is one of those recipes that doesn’t mind if you color outside the lines.
What to Serve with It (If You’re Feeling Fancy)
Let’s not overthink it. Just something easy to round out the plate: For another easy option, see our Oven Baked 4-Ingredient Beef Crescent Casserole.
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Simple green salad – because balance
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Crusty bread or dinner rolls – you’ll want to soak up every bit
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Steamed green beans or roasted carrots – a little color never hurts
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Sweet tea or lemonade – ‘cause you earned it
And if someone asks what’s for dessert, hand ‘em a bowl of vanilla ice cream and tell ‘em that’s as fancy as it’s gettin’ tonight.
From My Kitchen to Yours
I hope you try this casserole and love it as much as we do. It’s not glamorous. It won’t win you any awards. But it will fill up bellies, warm up hearts, and maybe — just maybe — bring a little peace to the end of your day. You might also like our Oven Baked 4-Ingredient Amish Beef and Ritz Cracker Bake.
If you make it, come back and tell me how it went. Did you tweak it? Did the kids fight over the crispy cheesy edges? Did you eat it standing at the counter because you couldn’t wait for everyone to sit down? Try our Oven Baked 3-Ingredient Salisbury Steak Patties next.
Yeah. Me too.
Slow Cooker Cheesy Beef and Macaroni Casserole
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Ingredients
- 1 pound ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 14.5 ounces diced tomatoes undrained
- 10.75 ounces condensed tomato soup
- 2 cups shredded cheddar cheese divided
- 2 cups elbow macaroni uncooked
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
Instructions
- In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain any excess fat.
- Transfer the beef mixture to a slow cooker.
- Stir in the diced tomatoes, tomato soup, 1 cup of the cheddar cheese, elbow macaroni, oregano, basil, salt, and pepper.
- Cover and cook on low for 4–5 hours, or until the macaroni is tender.
- Sprinkle the remaining 1 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.
- Serve hot, and enjoy!
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
