Ingredients
Main Ingredients
- 1 lb ground beef, browned and drained
- 1/4 cup diced onion (frozen or fresh)
- 1 tsp pepper
- 1 tsp salt
- 1 can (10.5 oz) cream of mushroom soup
- 1 lb frozen diced hash browns
- 1 can (14.5 oz) diced tomatoes with liquid
- 1 cup frozen corn
- 1 can (15 oz) kidney beans, drained
- 2 cups shredded cheddar cheese
Instructions
- Prepare Ingredients: Brown the ground beef in a skillet over medium heat until fully cooked, then drain excess fat. Dice onions if using fresh.
- Combine in Crockpot: Add the browned ground beef, diced onion, pepper, salt, cream of mushroom soup, frozen hash browns, diced tomatoes (with liquid), frozen corn, and drained kidney beans into a 6-quart crockpot. Stir everything together until well combined.
- Cook: Cover the crockpot and cook on high for 4 hours, or alternatively, cook on low for 7 to 8 hours to let all the flavors meld and the potatoes fully cook through.
- Add Cheese Topping: After cooking, uncover the crockpot and evenly sprinkle the shredded cheddar cheese over the top of the casserole. Recover the crockpot and allow the cheese to melt by cooking an additional 30 minutes on warm or low heat.
- Serve: Once the cheese is melted and bubbly, give the casserole a gentle stir if desired, then serve hot.
Notes
- For a spicier kick, add a teaspoon of chili powder or diced jalapeños along with the other ingredients.
- You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
- Make sure to drain the ground beef well to prevent the casserole from becoming greasy.
- This casserole can be prepared the night before; just delay adding the cheese topping until serving day for best results.
- Use a slow cooker liner for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
