This Slow Cooker Ground Beef Casserole is a cozy, family-friendly dinner loaded with tender pasta, hearty beans, sweet corn, and a rich tomato-beef sauce all finished with a melty cheddar topping. Everything comes together in one crockpot for an easy, set-it-and-forget-it meal that’s perfect for busy weeknights or relaxed weekends.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned, drained if canned)
- 1 cup uncooked elbow macaroni
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (or more to taste)
- Optional garnish: chopped fresh parsley or cilantro
Instructions
- In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic, breaking the meat up with a spoon, until the beef is no longer pink and the onions are softened, 5–7 minutes.
- Drain off any excess fat from the skillet and transfer the beef mixture to the slow cooker crock.
- Add the diced tomatoes (with their juices), kidney beans, corn, uncooked elbow macaroni, beef broth, chili powder, cumin, salt, and pepper to the slow cooker.
- Stir everything together until the ingredients are evenly combined and the pasta is submerged in liquid.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the macaroni is tender and the flavors are well blended. Stir once or twice during the last hour if possible to keep the pasta from sticking around the edges.
- About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Cover and continue cooking just until the cheese is melted and bubbly.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Variation
- Swap the kidney beans for black beans or pinto beans for a Southwestern twist.
- Use a mix of cheddar and pepper jack cheese for extra flavor and a mild kick.
- Add 1–2 cups of diced bell peppers, zucchini, or mushrooms with the tomatoes for a veggie-packed casserole.
Cooking Notes
- Use a 4–6 quart slow cooker; smaller cookers may require slightly longer cooking times, while larger ones may cook a bit faster.
- Pasta can vary: some brands cook faster than others. Start checking for tenderness at the early end of the time range.
- If using frozen corn, there’s no need to thaw first just add it straight to the slow cooker.
Serving Suggestions
- Serve with a simple green salad or steamed veggies to balance the richness of the casserole.
- Top each bowl with a dollop of sour cream, sliced green onions, or extra shredded cheese.
- Pair with warm crusty bread, garlic toast, or cornbread to soak up the saucy goodness.
Tips
- For leaner results, use 90% lean ground beef and drain well after browning.
- Spray the slow cooker insert lightly with cooking spray before adding ingredients to make cleanup easier.
- Make it ahead: assemble everything except the pasta and cheese, refrigerate up to 24 hours, then stir in the pasta just before turning on the slow cooker.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 6–8 hours
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I cook this on the stovetop instead of a slow cooker?
Yes. Simmer everything (except the cheese) in a large pot over low heat for about 20–25 minutes, stirring often, until the pasta is tender, then top with cheese and cover until melted. - Can I use a different type of pasta?
Yes. Short shapes like shells, rotini, or penne work well. Cooking time may vary slightly, so start checking for tenderness early. - Can I freeze the leftovers?
Yes. Cool completely, portion into airtight containers, and freeze up to 2–3 months. Thaw overnight in the fridge, then reheat gently with a splash of broth. - How can I make this lighter?
Use lean ground beef or ground turkey, reduced-fat cheese, and low-sodium broth and beans. You can also increase the veggies and slightly reduce the pasta.
Conclusion
This Slow Cooker Ground Beef Casserole delivers all the comfort of a classic cheesy bake with the ease of a hands-off crockpot meal. Hearty beef, beans, pasta, and corn simmer together in a savory tomato broth, then get finished with a generous layer of melted cheddar. It’s a crowd-pleasing, weeknight-friendly dinner that reheats beautifully for leftovers.
Print
Slow Cooker Ground Beef Casserole
- Total Time: 6–8 hours
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Slow Cooker Ground Beef Casserole is a cozy, family-friendly dinner loaded with tender pasta, hearty beans, sweet corn, and a rich tomato-beef sauce all finished with a melty cheddar topping. Everything comes together in one crockpot for an easy, set-it-and-forget-it meal that’s perfect for busy weeknights or relaxed weekends.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned, drained if canned)
- 1 cup uncooked elbow macaroni
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (or more to taste)
- Optional garnish: chopped fresh parsley or cilantro
Instructions
- In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic, breaking the meat up with a spoon, until the beef is no longer pink and the onions are softened, 5–7 minutes.
- Drain off any excess fat from the skillet and transfer the beef mixture to the slow cooker crock.
- Add the diced tomatoes (with their juices), kidney beans, corn, uncooked elbow macaroni, beef broth, chili powder, cumin, salt, and pepper to the slow cooker.
- Stir everything together until the ingredients are evenly combined and the pasta is submerged in liquid.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the macaroni is tender and the flavors are well blended. Stir once or twice during the last hour if possible to keep the pasta from sticking around the edges.
- About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Cover and continue cooking just until the cheese is melted and bubbly.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Notes
- If the mixture looks dry near the end of cooking, stir in an extra 1/4–1/2 cup of beef broth or water until creamy.
- For a bit of heat, add a pinch of red pepper flakes or a diced jalapeño with the spices.
- Use freshly shredded cheddar for the best melt and flavor pre-shredded cheese can be a bit drier.
- Pasta continues to absorb liquid as it sits, so leftovers will be thicker the next day; loosen with a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Category: Main Course, Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 6 g (approx.)
- Sodium: 650 mg (approx.)
- Fat: 14 g (approx.)
- Saturated Fat: 6 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 34 g (approx.)
- Fiber: 7 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: slow cooker ground beef casserole, crockpot beef casserole, cheesy beef and pasta, easy weeknight dinner, one-pot meal