Here’s a complete recipe for a slow-cooker ground beef and mushroom casserole using cream of mushroom soup and a few simple ingredients:
Slow Cooker Cream of Mushroom Ground Beef Casserole
A hearty, simple, and comforting dish perfect for busy days. Cooking in a slow cooker makes it easy and hands-off.
Ingredients
- 1 pound (450 g) raw ground beef
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- 1 cup frozen mixed vegetables (carrots, peas, corn, or green beans)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
(Optional: 1 teaspoon dried Italian herbs or paprika for extra flavor)
Instructions
- Prepare the Ingredients:
- Chop the onion and mince the garlic.
- If using frozen vegetables, no need to thaw.
- Layer in the Slow Cooker:
- Place the raw ground beef at the bottom of the slow cooker.
- Sprinkle the chopped onion and minced garlic over the beef.
- Add the frozen vegetables on top.
- Pour the cream of mushroom soup evenly over all ingredients.
- Sprinkle with salt, pepper, and optional herbs.
- Cook:
- Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
- Stir gently halfway through cooking if desired.
- Add Cheese:
- About 15 minutes before serving, sprinkle shredded cheddar cheese on top.
- Cover and let it melt.
- Serve:
- Serve hot as a main dish, optionally with rice, mashed potatoes, or bread on the side.
Tips
- For added flavor, you can brown the ground beef briefly in a skillet before adding to the slow cooker, but it’s optional.
- You can substitute cream of mushroom soup with a low-sodium or homemade version for a healthier option.
- Leftovers can be stored in the fridge for 3–4 days or frozen for up to 2 months.
If you want, I can also create a lighter, heart-healthy version of this slow-cooker casserole that’s lower in fat and sodium but just as hearty and flavorful. Do you want me to do that?