This easy slow cooker ground beef supper is the kind of practical Midwestern-style dinner that turns a few shelf-stable basics into a creamy, hearty meal with almost no hands-on work. Using evaporated milk in the crock pot gives the finished dish a rich, old-fashioned casserole feel, while the raw ground beef cooks down with the pantry ingredients into a savory sauce that makes this recipe especially useful on busy days when you want comfort food without standing over the stove.
Serve this over hot cooked egg noodles, mashed potatoes, rice, or toast to catch all of the creamy beefy sauce. A simple green salad, steamed green beans, buttered peas, or roasted carrots make good sides, and if you want to stretch the meal further, set out extra noodles and a spoonful of sour cream or chopped parsley for the table.
4-Ingredient Slow Cooker Ground Beef Supper
Servings: 6
Ingredients
1 1/2 pounds ground beef
1 can (12 ounces) evaporated milk
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 packet (1 ounce) dry onion soup mix
Hot cooked egg noodles, mashed potatoes, or rice, for serving (optional)
Directions
1. Add the ground beef to the slow cooker, breaking it into large chunks. Sprinkle the dry onion soup mix evenly over the top.
2. In a bowl, whisk together the condensed cream of mushroom soup and evaporated milk until mostly smooth, then pour the mixture over the beef.
3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the beef is fully cooked and tender.
4. Stir well, breaking the beef into smaller crumbles as needed. If the sauce seems too thick, add a splash of water or milk; if thinner than you like, leave the lid off for 10 to 15 minutes on HIGH to reduce slightly.
5. Spoon the beef mixture over hot cooked noodles, mashed potatoes, or rice and serve right away.
Variations & Tips
Mushroom boost: Add 8 ounces of sliced mushrooms during the last 1 to 2 hours of cooking for more texture and deeper savory flavor.
Noodle casserole feel: For a thicker, more casserole-like finish, reduce the sauce uncovered for a few minutes after cooking, then toss the beef mixture directly with cooked egg noodles before serving.
Swap the soup: Cream of chicken, cream of celery, or cheddar soup can stand in for cream of mushroom if that is what you have in the pantry. Each one changes the flavor a bit, but the method stays the same.
Drain if needed: If your ground beef is especially fatty, carefully spoon off excess grease before stirring the finished mixture. Using 85/15 or 90/10 beef usually gives the best balance of flavor and a sauce that is not too oily.
Season at the end: The onion soup mix and condensed soup both bring salt, so wait until the dish is cooked before tasting and adjusting with black pepper or any extra seasoning.