There is something mighty comforting about a slow cooker meal that asks almost nothing of you and still turns out rich, filling, and welcome at the table. This 4-ingredient creamed corn beef is one of those practical, no-fuss suppers that feels right at home in a Midwestern kitchen, where canned goods, hamburger, and a trusty crock have long helped busy families stretch supper into something warm and satisfying. The creamy corn cooks down with the beef into a simple, spoonable dish that is humble in the best possible way.
This is especially good served over mashed potatoes, steamed rice, buttered egg noodles, or even thick slices of toast if you want to stretch it further. A side of green beans, simple cooked carrots, or a crisp salad brings a little freshness to the plate, and if you like a heartier meal, warm biscuits or cornbread alongside make it feel like a real stick-to-your-ribs supper.
Slow Cooker 4-Ingredient Creamed Corn Beef
Servings: 6
Ingredients
2 pounds raw ground beef
2 cans (14.75 ounces each) creamed corn
1 packet (about 1 ounce) dry onion soup mix
8 ounces cream cheese, cubed
Directions
1. Lightly grease the slow cooker if desired. Add the raw ground beef to the bottom of the slow cooker and break it up slightly so it cooks more evenly.
2. Pour the creamed corn over the beef, then sprinkle the onion soup mix evenly across the top. Add the cubed cream cheese over everything.
3. Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours, until the beef is fully cooked and the mixture is hot throughout.
4. Stir well, breaking up the beef into small crumbles and mixing the melted cream cheese through until the sauce is creamy and evenly combined. If there is extra grease from the beef, spoon off some before stirring.
5. Serve hot in bowls or spooned over mashed potatoes, rice, or noodles.
Variations & Tips
Add a little cheese: If your family likes things extra rich, stir in 1 cup of shredded cheddar during the last 15 minutes of cooking. It gives the dish a deeper savory flavor and makes it especially good over baked potatoes.
Use lean beef if you can: Since the beef goes into the slow cooker raw, an 85/15 or 90/10 ground beef works best and keeps the finished dish from becoming greasy. If you use higher-fat beef, be sure to spoon off excess fat before the final stir.
Make it a little heartier: A cup of drained whole kernel corn added with the creamed corn gives the dish more texture and makes each spoonful feel a bit more substantial. This is a nice way to stretch the meal if you are feeding hungry folks.
Season to taste at the end: Onion soup mix brings plenty of salt, so wait until the dish is fully cooked before adding any extra seasoning. A little black pepper or a pinch of garlic powder at the table is often all it needs.
Best ways to serve leftovers: Leftovers warm up nicely the next day and are wonderful over toast, tucked into a baked potato, or spooned into a casserole dish and topped with biscuits for a quick second-night supper.