Description
A hearty, comforting slow-cooked casserole packed with ground beef, fresh veggies, and creamy mushroom sauce, topped with melted cheddar. Perfect for cozy family dinners or potlucks!
Ingredients
For the Base
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1 lb ground beef
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1 onion, chopped
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2 cloves garlic, minced
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1 tsp salt
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1/2 tsp black pepper
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For the Vegetables
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1 cup carrots, sliced
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1 cup potatoes, diced
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup green beans, chopped
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For the Sauce
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1 can (10.5 oz) cream of mushroom soup
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1 tsp dried thyme
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1 tsp dried parsley
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Instructions
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Brown the Beef:
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In a skillet, cook ground beef until no longer pink. Drain fat.
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Add onion and garlic; sauté until soft (3–4 mins). Transfer to slow cooker.
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Layer Ingredients:
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Add carrots, potatoes, corn, and green beans to the slow cooker.
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Pour in mushroom soup and sprinkle with thyme and parsley. Gently mix.
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Slow Cook:
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Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until veggies are tender.
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Add Cheese:
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Sprinkle cheddar cheese on top 30 minutes before serving. Let melt.
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Let stand 10 minutes before serving.
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Notes
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Vegetable swaps: Use sweet potatoes, peas, or celery.
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Creamier sauce? Add ½ cup sour cream or milk with the soup.
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Freeze: Assemble (without cheese) and freeze for up to 3 months. Thaw before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g