Slow Cooker Beef and Stuffing Casserole is a comforting and hearty dish that comes together easily. This recipe allows you to enjoy the delicious flavors of seasoned beef, creamy mushroom soup, and fluffy stuffing, all cooked in one pot. It’s perfect for busy days when you want a warm meal without spending hours in the kitchen.
Why Make This Recipe
This casserole is not just simple to prepare; it’s also satisfying and filling. The slow cooker does all the hard work while you go about your day. With just a few ingredients, you can create a delicious meal that the whole family will love. Plus, it uses frozen vegetables, making it a great option for a quick weeknight dinner.
How to Make Slow Cooker Beef and Stuffing Casserole
Ingredients:
- 1 pound ground beef
- 1 6 ounce box dry herb stuffing mix
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 12 to 16 ounce bag frozen mixed vegetables
- 1 cup water
Directions:
- Lightly coat the slow cooker insert with nonstick spray if desired.
- Spread the raw ground beef evenly across the bottom and break it up slightly.
- Spoon the condensed cream of mushroom soup over the beef.
- Scatter the frozen mixed vegetables evenly over the soup.
- Sprinkle the dry stuffing mix over the vegetables.
- Pour the water around and lightly over the stuffing without stirring.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 and a half to 3 hours, until the beef reaches 160 degrees F and the stuffing is tender.
- Gently break up and stir some of the beef into the sauce before serving, leaving some stuffing intact on top.
- Spoon onto plates or into bowls and serve hot.
How to Serve Slow Cooker Beef and Stuffing Casserole
Serve this casserole straight from the slow cooker for a warm and cozy meal. It pairs well with a simple side salad or some crusty bread. You can also top it with some shredded cheese for an extra flavor boost.
How to Store Slow Cooker Beef and Stuffing Casserole
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove until heated through.
Tips to Make Slow Cooker Beef and Stuffing Casserole
- For added flavor, you can season the ground beef with garlic powder, onion powder, or your favorite herbs before cooking.
- Make sure the beef is spread evenly in the slow cooker to cook thoroughly.
- Try using different types of vegetables, such as corn or peas, for variety.
Variation
You can substitute ground turkey or chicken for the ground beef for a lighter option. Additionally, you could use a different type of soup, such as cream of chicken, to change the flavor.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but they may need to be pre-cooked to ensure they are tender when the casserole is done.
Is it possible to make this dish ahead of time?
Yes, you can prepare the ingredients ahead of time and store them in the fridge separately. Combine them in the slow cooker when you’re ready to cook.
Can I freeze the leftovers?
Yes, you can freeze the leftovers. Just make sure to store them in a freezer-safe container. Thaw in the fridge before reheating.
Slow Cooker Beef and Stuffing Casserole
Ingredients
Method
- Lightly coat the slow cooker insert with nonstick spray if desired.
- Spread the raw ground beef evenly across the bottom and break it up slightly.
- Spoon the condensed cream of mushroom soup over the beef.
- Scatter the frozen mixed vegetables evenly over the soup.
- Sprinkle the dry stuffing mix over the vegetables.
- Pour the water around and lightly over the stuffing without stirring.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 and a half to 3 hours, until the beef reaches 160 degrees F and the stuffing is tender.
- Gently break up and stir some of the beef into the sauce before serving, leaving some stuffing intact on top.
- Spoon onto plates or into bowls and serve hot.
