Description
This Slow Cooker Beef & Cheese Casserole is a comforting and hearty meal perfect for busy days. Ground beef is browned with onions and garlic, then combined with diced tomatoes, tomato sauce, Italian seasoning, and uncooked elbow macaroni in a slow cooker. After cooking, a creamy mixture of sour cream and milk is stirred in, and the casserole is topped with shredded cheddar and Parmesan cheese for a rich, cheesy finish. Simple to prepare and full of flavor, this casserole is a crowd-pleaser that’s perfect for an easy weeknight dinner or make-ahead meal.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Tomato Base
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Pasta & Cheese
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
Creamy Mixture
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Prepare the Beef and Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes until softened. Then add the minced garlic and sauté for an additional minute until fragrant.
- Brown the Ground Beef: Add the ground beef to the skillet and cook until browned, breaking it into small pieces as it cooks. Once cooked through, drain any excess fat to keep the dish from being oily.
- Transfer to Slow Cooker: Move the cooked beef mixture into the slow cooker. Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, black pepper, and paprika to evenly combine all flavors.
- Add Pasta and Cook: Stir in the uncooked elbow macaroni into the slow cooker mixture, ensuring it is well mixed. Cover and cook on low for 2 to 2.5 hours or on high for 1 to 1.5 hours, stirring halfway through the cooking time to prevent sticking and to ensure even cooking. The pasta should be tender when done.
- Mix in Creamy Ingredients: In a small bowl, whisk together the sour cream and milk until smooth. Stir this mixture into the casserole along with 1 1/2 cups of the shredded cheddar cheese, mixing well to combine and create a creamy texture throughout.
- Add Cheese Topping and Melt: Sprinkle the remaining 1/2 cup of shredded cheddar cheese along with the grated Parmesan cheese over the top of the casserole. Cover the slow cooker and let it sit for 5 minutes to allow the cheese to melt and meld into the dish before serving.
Notes
- For extra flavor and texture, add 1/2 cup sliced mushrooms or diced bell peppers with the onions during the sauté step.
- This casserole can be prepared a day ahead and reheated in the slow cooker or oven for convenience.
- Adjust seasonings to your preference, especially if using low-sodium canned tomatoes.
- Make sure to stir the casserole halfway through the cooking time to ensure even cooking and prevent pasta from sticking.
