Ingredients
Scale
- 2 lbs lean ground beef
- 2 cups diced yellow onions
- 1 cup water
- 0.87 oz brown gravy mix
- 2 teaspoons Worcestershire sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 10.5 oz condensed cream of mushroom soup
- 3 cups frozen corn
- 2 x 4oz pouches instant mashed potatoes (prepared according to package directions)
Instructions
- Dump the ground beef and diced onions into a large sauté pan over medium-high heat.
- Crumble the ground beef well as it cooks.
- Once the ground beef is fully cooked, drain the grease from the pan.
- Dump the cooked ground beef and diced onions into the Crock Pot.
- Add water, gravy mix, Worcestershire sauce, onion powder, garlic powder, salt, pepper, and ground mustard to the pot.
- Add the condensed cream of mushroom soup and frozen corn to the pot.
- Stir all ingredients well and spread the mixture out to make a level surface.
- Spread the prepared mashed potatoes on top of the ground beef mixture.
- Place the lid on the Crock Pot and set it to HIGH.
- After 2.5 hours, remove the lid and continue cooking for another hour on HIGH.
- Removing the lid helps the mashed potatoes dry out and prevents excess moisture.
- Serve and enjoy!
Notes
- Use lean ground beef for less grease.
- Adjust seasoning to taste.
- For a crispier top, broil for 2-3 minutes after cooking.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg