Slow Cooker Amish Beef and Corn Casserole Directions:
Lightly spray a 5–6 quart slow cooker with nonstick spray.
Place ground beef in a large nonstick skillet over medium heat and cook for 6–8 minutes, breaking it apart until fully browned and no pink remains; drain excess fat thoroughly.
Transfer cooked beef evenly into the bottom of the slow cooker.
Sprinkle dry onion soup mix evenly over the beef and stir to combine.
Spread drained corn evenly over the beef layer.
In a bowl, mix condensed soup with 1/2 cup shredded cheddar until combined.
Spread the soup mixture evenly over the corn layer.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until hot and bubbling.
Stir gently to combine layers and smooth the top.
Sprinkle remaining 1/2 cup cheddar over the surface, cover, and cook on LOW for 10–15 minutes until melted.
Serve hot.
WW Points Calculation
2 pounds 93% lean ground beef (32.00)
2 cans Green Giant Whole Kernel Corn (0.00)
1 can Campbell’s Healthy Request Cream of Mushroom Soup (6.00)
1 cup Kraft 2% Milk Shredded Cheddar Cheese (16.00)
1 packet Lipton Recipe Secrets Onion Soup Mix (4.00)
Points Information:
Total Points: 58
Servings: 8 servings (approximately 1 heaping cup per serving)
Points per serving: 7
Nutrition Information
Calories 340
Fat 14g
Protein 29g
Carbohydrates 22g
Sugar 5g
Sodium 720mg
I'm waiting for your comments! Enjoy!
