Slow Cooker Ground Beef & Cream of Mushroom Casserole

Introduction

This hearty slow cooker casserole is pure comfort food. Made with raw ground beef, cream of mushroom soup, and a few simple pantry ingredients, it cooks into a rich, creamy, satisfying meal that’s perfect for busy days. It’s one of those family-favorite recipes that everyone asks for after the first bite.

Ingredients

• 1 lb (450 g) lean ground beef, uncooked
• 1 can (10.5 oz / 300 g) cream of mushroom soup
• 1 cup (240 ml) beef broth
• 1 small onion, diced
• 3 cups (450 g) frozen diced hash brown potatoes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 1/2 cups (170 g) shredded cheddar cheese

Instructions

1. Lightly grease the slow cooker insert.
2. Spread the frozen hash browns evenly across the bottom.
3. Sprinkle the diced onion over the potatoes.
4. Crumble the raw ground beef evenly over the top.
5. In a bowl, whisk together the cream of mushroom soup, beef broth, garlic powder, onion powder, and black pepper.
6. Pour the soup mixture over the beef and potatoes.
7. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
8. About 20 minutes before serving, sprinkle the shredded cheddar cheese over the casserole.
9. Cover again and cook until the cheese is melted.
10. Serve hot and enjoy.

Notes

• Add sliced mushrooms for extra flavor.
• Substitute cream of chicken soup if desired.
• Garnish with chopped parsley or green onions before serving.
• Serve with a green salad or crusty bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 6–7 hours on LOW
Servings: 6–8 servings