This slow cooker Amish corn and beef casserole is the kind of simple dinner I throw together when I am out of ideas and just want something warm and filling. It relies on pantry staples and comes together in minutes. Here is what you need.
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup quick cooking or instant white rice (uncooked)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Nonstick cooking spray or 1 teaspoon neutral oil for greasing the slow cooker
The cream style corn gives the casserole natural sweetness and a silky texture without any added cream. The condensed soup and corn work together as the cooking liquid, so the rice absorbs all that flavor as it slowly cooks. This recipe makes about 4 servings, perfect for a weeknight dinner with leftovers.
This is a true set, it and forget, it meal. Here is how to put it together.
Grease the inside of a 4 to 6 quart slow cooker with nonstick spray or a little neutral oil.
Spread the raw ground beef in an even layer on the bottom of the slow cooker. Break it up gently with a spoon. Do not brown it first; the raw beef will release juices slowly as it cooks, keeping the casserole moist.
Season the beef with salt and pepper.
Scatter the uncooked instant rice evenly over the beef.
In a mixing bowl, stir together the cream style corn and condensed cream of mushroom soup until smooth. Pour this mixture over the beef and rice, spreading it evenly. Do not stir down into the layers.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours, until the beef is cooked through, the rice is tender, and the mixture is hot and bubbly. Avoid lifting the lid during the first 2 hours of cooking.
Let the casserole sit covered for 5 minutes after cooking. Then stir everything from the bottom up, taste, and adjust seasoning if needed. Serve warm.
For best texture, do not overcook the beef or corn mixture. The casserole is ready when the rice is tender and the beef is no longer pink.
If you prefer a deeper flavor, you can brown the ground beef with diced onion and garlic before adding it to the slow cooker. The recipe still works beautifully, and many home cooks love the extra richness it brings.
Variations & Tips
This casserole is built on four simple ingredients, so it is easy to adapt to what you have on hand. Here are my favorite ways to change it up.
Simple Swaps
Soup swap: Replace cream of mushroom with cream of chicken or cream of celery for a different flavor profile.
Add vegetables: Toss in up to 1 cup of frozen mixed vegetables (corn, peas, carrots) for more color and texture.
Change the meat: Ground turkey or pork works well, just choose a blend with some fat so it does not dry out.
No rice option: Omit the rice and reduce the cooking time slightly. You will end up with a stew like dish that is delicious over mashed potatoes.
Make It Amish Style
For a more traditional flavor, add 1 teaspoon dried onion flakes and 1/2 teaspoon sweet paprika to the beef layer. This dish is a staple in Midwestern Amish communities, known for simple, hearty meals that feed a crowd.
Topping Ideas
If you want a crunchy crust, stir in shredded cheddar or Colby Jack cheese during the last 15 minutes of cooking, then sprinkle crushed butter crackers or a little cornbread mix on top. Let it cook uncovered for the final 10 minutes.
Storage and Reheating
Leftovers keep in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of water or broth to loosen the texture.
The casserole freezes beautifully. Let it cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is Amish corn and beef casserole?
It's a hearty slow cooker dish made with ground beef, cream style corn, rice or pasta, and often cream of mushroom soup. It's a popular Midwestern comfort food inspired by Amish church supper recipes.
How do I make Amish corn beef casserole in a slow cooker?
Brown the ground beef with onion, then combine in the slow cooker with cream style corn, uncooked rice, cream of mushroom soup, and seasonings. Cook on low for 4 5 hours or on high for 2 3 hours until rice is tender.
Can I use raw ground beef directly in the slow cooker?
It's not recommended. Browning the beef first improves flavor and texture by rendering fat and reducing greasiness. It also ensures the meat reaches a safe temperature quickly.
What can I serve with Amish corn beef casserole?
This casserole is filling on its own, but it pairs well with a simple green salad, steamed green beans, or crusty bread to balance the creamy texture.
Can I freeze Amish corn and beef casserole?
Yes. Let it cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
What is a good substitute for cream of mushroom soup?
You can use cream of chicken soup, cream of celery soup, or make a homemade white sauce with butter, flour, milk, and sautéed mushrooms. Greek yogurt or sour cream mixed with broth also works.
🥘 A hearty, no-fuss slow cooker meal made with just a handful of pantry staples for busy weeknights.
🌽 Creamy corn and savory beef meld into a comforting casserole that cooks while you go about your day.
Total Time:4 hours 15 minutes
Yield:4 servings 1x
Ingredients
Scale
1.5 pounds ground beef (80/20 lean works well)
2 cans (14.75 ounces each) cream style corn
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup quick cooking or instant white rice (uncooked)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Nonstick cooking spray or 1 teaspoon neutral oil for greasing the slow cooker
Instructions
1-Grease the slow cooker: Grease the inside of a 4 to 6 quart slow cooker with nonstick spray or neutral oil.
2-Add the beef: Spread raw ground beef evenly on the bottom, break it up gently with a spoon (do not brown).
3-Season the beef: Season the beef with salt and pepper.
4-Add the rice: Scatter uncooked instant rice evenly over the beef.
5-Prepare the corn mixture: Stir together cream style corn and cream of mushroom soup until smooth, then pour over the beef and rice without stirring into layers.
6-Cook the casserole: Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours until beef is cooked and rice is tender; avoid lifting lid for first 2 hours.
7-Rest and serve: Let sit covered 5 minutes, then stir from bottom up, taste, adjust seasoning, and serve warm.
Last Step:
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Notes
💡 For deeper flavor, brown the ground beef with diced onion and garlic before adding it to the slow cooker.
🧊 Leftovers keep in the refrigerator for up to 3 days or freeze for up to 3 months; thaw overnight in the fridge before reheating.
🧀 Stir in shredded cheddar or Colby Jack cheese during the last 15 minutes, then top with crushed butter crackers for a crunchy crust.
