Save This Recipe
We'll email this post to you, so you can come back to it later!
You know, some nights I just don’t want to cook. There, I said it. At 50, I’ve cooked more dinners than I care to count — some fancy, some flops, some that saved my sanity when life got chaotic.
This slow cooker ground beef casserole? It’s one of those sanity-savers. I started making it back when my kids were in soccer, piano, and every after-school thing you can imagine. I needed dinner to basically cook itself while I played chauffeur, referee, and snack lady all at once.
I still make it today — only now it’s more about warming my bones and filling the house with that “mom’s cooking something good” smell. Makes me feel a little more put-together than I really am. And honestly? We all need recipes like that.
Why You’ll Love This Recipe
-
Everything goes in the pot and that’s it — no fussing.
-
It tastes like comfort food your grandma would approve of.
-
Uses everyday stuff from your fridge and pantry.
-
Feeds a crowd — or gives you easy leftovers for tomorrow.
-
Kids, picky eaters, and husbands who claim they “don’t like veggies” — they all come around for seconds.
The Ingredients — Just the Good Stuff
-
1 pound ground beef — good old reliable.
-
1 onion, chopped (yellow or white — whichever you’ve got rolling around).
-
2 cloves garlic, minced — fresh or from the jar, I won’t tell.
-
1 cup carrots, sliced (baby carrots you forgot about in the crisper? Perfect).
-
1 cup potatoes, diced (russet, red, Yukon — I’ve used ‘em all).
-
1 cup corn kernels — canned or frozen, doesn’t matter.
-
1 cup green beans, chopped (fresh is nice, frozen works just fine).
-
1 can (10.5 oz) cream of mushroom soup — pantry hero.
-
1 cup shredded cheddar cheese — sharp cheddar makes it extra tasty.
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 teaspoon dried thyme
-
1 teaspoon dried parsley — sprinkle a bit more on top if you’re feeling fancy.
My Little Tips:
-
Got leftover veggies? Toss ‘em in. This casserole doesn’t judge.
-
I’ve swapped cheddar for Colby Jack, mozzarella — whatever I have hanging out in the fridge.
-
If you’re out of cream of mushroom soup, cream of chicken or celery steps up just fine.
Here’s How You Do It — Slow and Simple
-
Brown the beef: Grab your trusty skillet. Cook that ground beef over medium heat until it’s browned and crumbly — give it a stir every now and then. Drain off the extra grease unless you want your casserole swimming in it.
-
Add the flavor: Toss in the chopped onion and minced garlic. Stir ‘em around until the onion softens and the smell makes you want to stick your face over the pan (please don’t).
-
Into the slow cooker: Scrape that beefy onion mix right into your slow cooker.
-
Veggie time: Dump in the carrots, potatoes, corn, and green beans. Give it a quick stir just to mix everybody up.
-
Make it creamy: Stir in the can of cream of mushroom soup. Add salt, pepper, thyme, and parsley — don’t be shy. Mix until everything’s cozy and coated.
-
Cook and forget: Pop the lid on, set it on low, and go live your life. Let it do its thing for about 6–8 hours. Go to work, run errands, watch a Hallmark movie — whatever makes you happy.
-
Cheese on top: About 30 minutes before you’re ready to eat, sprinkle that cheddar all over the top. Put the lid back on and let it melt into a gooey blanket of happiness.
-
Dish it up: Spoon it into bowls while it’s hot and comforting. If you feel fancy, add a sprinkle of fresh parsley — it makes you look like you’ve got your life together.
What to Serve It With
We scoop ours over mashed potatoes if I’m feeling extra. Some nights, I just put it in bowls with crusty bread to mop up every last bit. A green salad on the side makes me feel balanced — but honestly, nobody’s looking for balance when there’s cheese involved.
Storing the Goodness
Leftovers? Lucky you! Stick ‘em in a container and keep ‘em in the fridge up to 4 days. Warm a bowl in the microwave for a quick lunch, or heat it slowly on the stovetop if you’ve got the time. Add a splash of milk or broth if it thickens up too much overnight.
Little Twists to Try
-
No meat? No problem: Skip the beef, double up the veggies, or add zucchini, peppers — whatever you like.
-
Spicy mood? Add a pinch of red pepper flakes or toss in a diced jalapeño.
-
Extra creamy: Stir in half a cup of sour cream before serving — it’s indulgent in the best way.
-
Gluten-free: Make sure your soup’s labeled gluten-free, or make your own simple version if you’re feeling ambitious.
A Little Kitchen Send-Off
Well friend, that’s my slow cooker secret for those days when life’s busier than I’d like to admit. I hope it brings a little warmth and calm to your table, like it does mine. If you make it — or put your own spin on it — come back and tell me. I love hearing what you’re cooking up in your cozy corner of the world.
Keep your slow cooker humming and your dinner plates full. Talk soon — and don’t forget to save me a bowl.
Slow Cooker Ground Beef Casserole
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup carrots sliced
- 1 cup potatoes diced
- 1 cup corn kernels
- 1 cup green beans chopped
- 1 can cream of mushroom soup 10.5 oz
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley plus extra for garnish, if desired
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked and crumbly. Drain excess grease.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion softens and turns translucent.
- Transfer the beef mixture to your slow cooker.
- Add the sliced carrots, diced potatoes, corn, and chopped green beans. Stir gently to combine.
- Stir in the can of cream of mushroom soup, salt, black pepper, dried thyme, and dried parsley until well mixed.
- Cover and cook on LOW for 6–8 hours.
- About 30 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover and let it melt.
- Serve hot with an optional sprinkle of fresh parsley. Enjoy!
Notes
Nutrition