Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Ground Beef Casserole

  • Author: Avery
  • 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

  1. 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.
  2. Drain off any excess fat from the skillet and transfer the beef mixture to the slow cooker crock.
  3. 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.
  4. Stir everything together until the ingredients are evenly combined and the pasta is submerged in liquid.
  5. 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.
  6. About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  7. Cover and continue cooking just until the cheese is melted and bubbly.
  8. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://averyrecipes.com/slow-cooker-ground-beef-casserole/