This recipe, Western Beef Casserole, is included in our Crock-Pot 10 Easy Freezer Meals. If you are coming to this page first and are interested in doing freezer meals, start here. This recipe does NOT have to be frozen first, if you are wanting to do this recipe by itself, then stay on this page and we will go from here.
This recipe is a favorite for my kids. They like these Goulash type recipes where we mix hamburger, beans, corn and tomato’s. With this recipe you will need to cook the hamburger before hand, and I would highly suggest using a lean ground beef and this recipe can easily be swapped out with ground turkey or ground venison.
Crock-Pot Western Beef Casserole
1 1/2 Pounds of Lean Ground Beef, Browned (I used a 93/7% split)
1 16 Ounce Can of Kidney Beans, Rinsed and Drained
1 16 Ounce Can of Corn, Drained.
1 10.75 Ounce can of Tomato Soup
1 Cup of Shredded Sharp Cheddar Cheese
1 Small Yellow Onion, chopped
1/2 Teaspoon of Chili Powder
1/4th Cup of Milk or Water
- Combine all ingredients in a crock.
- Mix well and then cook on low for about 4 hours or high 1-2 hours.
Place all ingredients into a sturdy freezer ziploc bag.
I mixed this a bit with my hands, and then laid flat, pushed as much air out as possible and froze it. I will mix it well once I place it in the crock (trying to avoid making more dirty dishes for myself).
Cook in the crock with the same times as above.
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