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
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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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½ 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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1 cup shredded cheddar cheese
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Instructions
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Brown the Beef: In a skillet, cook ground beef until no longer pink. Drain fat.
Add onion and garlic; sauté until soft (3–4 minutes). Transfer to slow cooker. -
Layer Ingredients: Add carrots, potatoes, corn, and green beans to the slow cooker.
Pour in mushroom soup and sprinkle with thyme and parsley. Gently mix. -
Slow Cook: 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: Sprinkle cheddar cheese on top 30 minutes before serving. Let melt.
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Let stand for 10 minutes before serving.
Notes
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Feel free to use frozen or canned vegetables if fresh ones aren’t available.
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For a richer flavor, you can use cream of chicken soup instead of cream of mushroom.
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This casserole can be made ahead of time and stored in the fridge before slow cooking.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 330 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 45mg