Amish Beef and Corn Bake-Slow Cooker

Amish Beef and Corn Bake-Slow Cooker.This is the kind of easy slow cooker dinner I turn to when the day gets away from me and I’m standing in the kitchen at 4:30 with nothing planned. It’s a simple beef and corn casserole with just 5 ingredients. All you do is break up raw ground beef in the slow cooker, pour canned corn on top, add three more pantry items, and let it cook low and slow.

This kind of meal comes from old farm kitchens, where families needed big, filling dinners that didn’t take a lot of work — just simple foods from the pantry and freezer. It’s plain, cozy, and tastes like something you’d find on a potluck table at a Midwest church basement.

Scoop this beef and corn bake into bowls, or pour it over mashed potatoes for a true farmhouse-style plate. It also tastes great over buttered egg noodles or plain white rice, since the rice and noodles soak up all the tasty juice. Add a side of green beans, coleslaw, or a simple salad to freshen up the plate, and serve warm bread or dinner rolls to soak up the sauce. Leftovers reheat well for lunch the next day, or you can wrap them in a tortilla with cheese for a quick second meal.

This creamy slow cooker beef and corn bake is comfort food made simple. Ground beef, sweet corn, and a rich cheesy sauce cook together low and slow until warm and bubbly. With just five easy ingredients and almost no prep work, it’s a cozy, filling dinner your whole family will ask for again and again.

Servings: 6

Ingredients

• 2 pounds ground beef (80–85% lean)
• 2 cans (15 to 15.25 ounces each) of whole corn. Drain the liquid first.
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup shredded cheddar cheese, divided
• 1 packet (1 ounce) dry onion soup mix

 Amish Beef and Corn Bake: Directions

1. Get your slow cooker ready. Place a 5- to 6-quart slow cooker on the counter and take off the lid.
2. Add the beef. Break the raw ground beef apart with clean hands or a spoon, and spread it in a loose, even layer across the bottom of the slow cooker. Try to cover the whole bottom so it cooks evenly.
3. Season the meat. Sprinkle the dry onion soup mix evenly over the beef. Make sure it covers all the meat so every bite gets flavor.
4. Add the corn. Open both cans of corn and drain the liquid well. Pour the corn over the seasoned beef, then use a spoon to spread it into a smooth, even layer.
5. Mix the sauce. In a small bowl, stir together the cream of mushroom soup and 1/2 cup of the shredded cheddar cheese. Mix until it looks fairly smooth. It does not need to be perfect.
6. Top the casserole. Spoon the soup and cheese mix over the corn layer. Spread it gently so it mostly covers the top. Don’t worry if a little corn peeks through — the sauce will spread more as it cooks.
7. Cook it low and slow. Cover with the lid and cook it on LOW flame for 5 – 6 hours, or on HIGH heat for 3 – 4 hrs. Grease the beef is ready when there is no pink left inside. The food should also be very hot, with bubbles around the sides of the dish.
8. Stir it together. Near the end of cooking, stir gently through all the layers to mix the beef, corn, and sauce together. Break up any big chunks of meat as you stir, then smooth the top back down.
9. Add the last cheese. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Cover again and let it cook on LOW or WARM for 10 to 15 more minutes, just until the cheese melts fully.
10. Taste and serve. Give it a taste and add a little salt or black pepper if you’d like. Serve hot, straight from the slow cooker.

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