Description
A hearty and filling casserole packed with protein and flavor, perfect for busy weeknights or lazy Sundays.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups diced potatoes
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup diced onions
- 1 cup corn (optional)
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef with the diced onions over medium heat until fully cooked. Drain off the excess fat.
- In your slow cooker, combine the cooked beef and onions with the kidney beans, diced potatoes, and cream of mushroom soup. Add corn if desired.
- Season with salt and pepper, mixing well. Cover and set the slow cooker to low for 6 to 8 hours.
- About 30 minutes before serving, sprinkle cheddar cheese on top and cover to allow it to melt.
- Serve hot and enjoy!
Notes
For a creamier texture, use a cheese blend with cream cheese. Pair with cornbread or a salad.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg