Slow Cooker Creamy Mushroom Beef Casserole 🍲
This easy dump-and-cook recipe turns simple ingredients into a rich, hearty slow-cooker casserole everyone loves.
Ingredients
- 1 lb Ground Beef (raw)
- 1 can (10.5 oz) Cream of Mushroom Soup
- 2 cups Frozen Hash Browns (or diced potatoes)
- 1 cup Shredded Cheddar Cheese
- ½ cup Chopped Onion
- ½ cup Milk
- Salt and Black Pepper to taste
Instructions
1. Add ingredients to slow cooker
Place raw ground beef in the bottom of the slow cooker. Break it up slightly with a spoon.
2. Add the rest
Add hash browns, chopped onion, milk, salt, and pepper.
Pour the cream of mushroom soup evenly over the top.
3. Cook
Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
Stir once or twice if possible during cooking.
4. Add cheese
About 15 minutes before serving, sprinkle shredded cheddar cheese over the casserole and cover until melted.
5. Serve
Stir gently and scoop into bowls. The result is a creamy, comforting beef-and-potato casserole.
Optional Add-Ins
You can also mix in:
- Frozen Corn
- Peas
- Garlic Powder
✅ Tip: This dish tastes even better the next day because the flavors soak into the potatoes.
If you want, I can also show you 3 extremely popular “dump-and-go” slow cooker casseroles that require only 4–5 ingredients each.
