Description
A comforting, filling slow cooker casserole packed with cheesy, meaty goodness. Perfect for busy weeknight dinners.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups diced potatoes
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup diced onions
- 1 cup corn (optional)
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef with the diced onions until fully cooked. Drain excess fat.
- In a slow cooker, combine the cooked beef, kidney beans, diced potatoes, cream of mushroom soup, and corn if using. Season with salt and pepper to taste.
- Stir everything together until well mixed.
- Cover and cook on low for 6 to 8 hours.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese on top and cover to let melt.
- Serve hot and enjoy the compliments.
Notes
For added flavor, consider topping with fresh herbs or a dollop of sour cream. This dish holds up well as leftovers, perfect for lunch.
- Prep Time: 15
- Cook Time: 480
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg