Ingredients
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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.
- Prep Time: 10 minutes
- Resting Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Amish
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 7
- Sodium: 950
- Fat: 30
- Saturated Fat: 11
- Unsaturated Fat: 16
- Trans Fat: 0.5
- Carbohydrates: 46
- Fiber: 3
- Protein: 32
- Cholesterol: 90