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John Wayne Casserole Slow Cooker. Cheesy, hearty, and packed with bold flavor — this dump-and-go casserole turns simple pantry staples into a crowd-pleasing dinner your whole family will devour without a single complaint. Cheesy, hearty, and packed with bold flavor — this dump-and-go casserole turns simple pantry staples into a crowd-pleasing dinner your whole family will devour without a single complaint.
Servings: 4
Ingredients
- Ground beef → 1 pounds
- Taco seasoning packet → 1 pieces
- Condensed cream of mushroom soup (can) → 1 pieces
- Diced tomatoes with green chilies (can) → 1 pieces
- Frozen shredded hash brown potatoes (bag) → 1 pieces
- Shredded cheddar cheese → 1 cups
- Green onions, chopped (optional) → 2 pieces
John Wayne Casserole: Making Steps
- Cook the beef: Put the 1 pounds ground beef in a pan on the stove over medium heat. Use a spoon to break it into small pieces while it cooks. Once it’s all brown with no pink left, sprinkle in the 1 pieces taco seasoning packet and stir it around so all the meat gets coated. Take the pan off the heat.
- Load up the slow cooker: Scoop the seasoned beef into your slow cooker. Add the 1 pieces condensed cream of mushroom soup (can), 1 pieces diced tomatoes with green chilies (can), and 1 pieces frozen shredded hash brown potatoes (bag) right on top. Stir everything together so it’s all mixed up and nothing is hiding at the bottom.
- Let it cook: Put the lid on tight. Set the slow cooker to LOW for 4 to 240 minutes
240:00
, or HIGH for 2 to 3 hours. Go do your thing — it’s got this covered all by itself. - Add the cheese: About 30 minutes
30:00
before you’re ready to eat, open the lid and sprinkle the 1 cups shredded cheddar cheese all over the top. Put the lid back on and let it melt into a gooey, stretchy layer. - Serve it up: Spoon it out while it’s hot. If you have some 2 pieces green onions, chopped (optional) on hand, toss a little on top — it adds a nice fresh crunch. Dig in and enjoy!
