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Slow Cooker Amish Beef and Corn Casserole

A hearty and comforting dish combining ground beef, sweet corn, creamy soup, and melted cheese, perfect for busy days and family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 2 pounds ground beef (80–85% lean)
  • 2 cans whole kernel corn, drained
Sauces and Seasonings
  • 1 can condensed cream of mushroom soup Can substitute with cream of chicken soup.
  • 1 packet dry onion soup mix
Cheese
  • 1 cup shredded cheddar cheese Divided into two 1/2 cup portions.

Method
 

Preparation
  1. Set a 5- to 6-quart slow cooker on the counter and remove the lid. No need to preheat.
  2. Crumble the raw ground beef evenly into the bottom of the slow cooker.
  3. Sprinkle the dry onion soup mix evenly over the beef.
  4. Open the cans of corn, drain them, and add them over the beef in the slow cooker.
  5. In a small bowl, stir together the condensed cream of mushroom soup and 1/2 cup of the shredded cheddar cheese until smooth.
  6. Spoon the soup and cheese mixture over the corn layer.
Cooking
  1. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
  2. Near the end of cooking, gently stir down through the layers and smooth the top.
  3. 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.
  4. Taste and adjust seasoning if needed. Serve hot.

Notes

This casserole can be served straight from the slow cooker and pairs well with a simple green salad or bread. Leftovers can be stored for up to 3 days in the refrigerator.