Slow Cooker Creamy Mushroom Beef Casserole
Ingredients (6 servings):
1 lb (450 g) ground beef
1 can (10.5 oz / 300 g) cream of mushroom soup
1 cup shredded cheddar cheese (or your favorite cheese)
1 cup frozen mixed vegetables (peas, carrots, corn, optional)
1/2 cup milk
2 cups cooked pasta or rice (optional, for a fuller casserole)
Instructions:
Brown the beef – In a skillet over medium heat, cook ground beef until no longer pink. Drain excess fat.
Combine ingredients – In the slow cooker, add the cooked beef, cream of mushroom soup, milk, shredded cheese, and frozen vegetables. Stir until well combined.
Cook – Cover and cook on low for 4–5 hours or on high for 2–3 hours.
Optional pasta/rice – If using, stir in cooked pasta or rice about 30 minutes before serving.
Serve – Sprinkle a little extra cheese on top if desired and serve warm.
💡 Tips:
You can swap cheddar for mozzarella, pepper jack, or Swiss for different flavor.
Add garlic powder or onion powder for more depth.
Top with crushed crackers or breadcrumbs for a crispy finish in the last 30 minutes.
