Slow Cooker Amish Beef and Corn Casserole is a hearty dish that brings warmth and comfort to any table. This recipe combines ground beef, sweet corn, creamy soup, and melted cheese, making a satisfying meal for family or friends. Perfect for busy days, this dish cooks slowly, allowing all the flavors to blend beautifully.
Why Make This Recipe
This casserole is not just delicious; it is also incredibly easy to prepare. Using a slow cooker means you can set it and forget it, allowing the flavors to develop without constant attention. It’s great for busy weeknights, potlucks, or even Sunday dinners. The ingredients are simple and readily available, making it a hassle-free choice for any cook. Plus, the rich flavors and cheesy goodness are sure to please everyone at the table.
How to Make Slow Cooker Amish Beef and Corn Casserole
Ingredients
- 2 pounds ground beef (80–85% lean)
- 2 cans whole kernel corn, drained
- 1 can condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 packet dry onion soup mix
Directions
- Set a 5- to 6-quart slow cooker on the counter and remove the lid. No need to preheat.
- Crumble the raw ground beef evenly into the bottom of the slow cooker.
- Sprinkle the dry onion soup mix evenly over the beef.
- Open the cans of corn, drain them, and add them over the beef in the slow cooker.
- In a small bowl, stir together the condensed cream of mushroom soup and 1/2 cup of the shredded cheddar cheese until smooth.
- Spoon the soup and cheese mixture over the corn layer.
- Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Near the end of cooking, gently stir down through the layers and smooth the top.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, cover, and let cook for another 10–15 minutes until the cheese melts.
- Taste and adjust seasoning if needed. Serve hot.
How to Serve Slow Cooker Amish Beef and Corn Casserole
This casserole can be served straight from the slow cooker. It pairs well with a simple green salad or some crusty bread. For a heartier meal, you can add some roasted vegetables or coleslaw on the side.
How to Store Slow Cooker Amish Beef and Corn Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in the microwave or on the stove until warmed through. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.
Tips to Make Slow Cooker Amish Beef and Corn Casserole
- For extra flavor, you can add diced bell peppers or onions along with the ground beef.
- Feel free to experiment with different types of cheese, such as pepper jack or mozzarella, for a different taste.
- If you prefer a crunchier topping, you can add some breadcrumbs or crushed crackers on top during the last few minutes of cooking.
Variation
You can try using mixed vegetables instead of corn for a different texture and flavor. Another option is to substitute the ground beef with ground turkey or chicken for a lighter dish.
FAQs
- Can I use frozen corn instead of canned corn? Yes, you can use frozen corn. Just add it directly to the slow cooker without thawing.
- What can I use instead of cream of mushroom soup? You can use cream of chicken soup or a homemade white sauce as an alternative.
- Can I cook this casserole on high heat? Yes! You can cook it on HIGH for 3–4 hours, but the flavors will develop better on the LOW setting (5–6 hours).
Enjoy making and sharing this Slow Cooker Amish Beef and Corn Casserole. With its straightforward preparation and delightful taste, it’s sure to become a favorite!
Slow Cooker Amish Beef and Corn Casserole
Ingredients
Method
- Set a 5- to 6-quart slow cooker on the counter and remove the lid. No need to preheat.
- Crumble the raw ground beef evenly into the bottom of the slow cooker.
- Sprinkle the dry onion soup mix evenly over the beef.
- Open the cans of corn, drain them, and add them over the beef in the slow cooker.
- In a small bowl, stir together the condensed cream of mushroom soup and 1/2 cup of the shredded cheddar cheese until smooth.
- Spoon the soup and cheese mixture over the corn layer.
- Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Near the end of cooking, gently stir down through the layers and smooth the top.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, cover, and let cook for another 10–15 minutes until the cheese melts.
- Taste and adjust seasoning if needed. Serve hot.
