There’s a special kind of peace that settles in on a busy afternoon when dinner is already bubbling away, all on its own. That’s the quiet magic of a good slow cooker recipe, and this ground beef casserole is one of my absolute favorites. It’s the ultimate family-friendly comfort food, a hearty hug in a bowl that asks very little of you.
Think of savory ground beef, tender pasta, and pools of melty cheese, all coming together in your Crock-Pot over a few gentle hours. The flavors deepen, the pasta soaks up every bit of the rich, tomato-y sauce, and you’re left with a complete, satisfying meal. It’s the kind of dinner that has everyone loading their plates high, without any fuss from you.
I developed this recipe out of pure necessity, during a season of life packed with after-school activities and work deadlines. I needed something dependable, delicious, and truly easy. The beauty here is in the simplicity—brown the beef, dump everything in, and let the slow cooker do the heavy lifting. Coming home to that aroma is a reward in itself.
Why This Recipe Works for Real Life
We all have those go-to recipes that save the day, and this one earns its spot for a few solid reasons. First, it’s incredibly forgiving. Forget a specific spice? No problem. Have a different pasta shape in the pantry? It’ll work. This recipe adapts to what you have on hand.
Second, it’s a true budget-friendly, large-batch meal. I love cooking once and having leftovers for lunch or a second easy dinner. It stretches beautifully, making it a smart choice for meal planning. Finally, it skips the canned cream soups many casseroles rely on.
You get a from-scratch flavor with a silky texture, thanks to a little cream cheese, that feels more homemade. It’s wholesome comfort without any processed shortcuts, which makes me feel good about serving it. Plus, it freezes like a dream, both before and after cooking.
Ingredients Needed for the Recipe
One of the best things about this casserole is the short, simple ingredient list. You likely have most of these items in your kitchen right now. Here’s what you’ll need to gather up, and a little note on why each one matters.
- Ground Beef (1 pound): This is the hearty, savory base of the whole dish. I use an 80/20 blend for the best flavor, but you can go leaner if you prefer.
- Onion & Red Bell Pepper (1 small onion, ½ cup diced): Diced small, these veggies melt into the sauce, adding sweetness and depth of flavor without being chunky or obvious.
- Fire-Roasted Diced Tomatoes (1 14.5 oz can): These are my secret weapon. The fire-roasting adds a subtle, smoky complexity that plain diced tomatoes just don’t have.
- Tomato Sauce (1 15-oz can): This forms the backbone of our sauce, providing that tangy, rich tomato base and necessary liquid.
- Beef Broth (2 ½ cups): Crucial for cooking the pasta right in the pot. It adds a savory, meaty layer to the sauce as the pasta absorbs it.
- Cream Cheese (3 tablespoons): Don’t skip this! It’s the key to a luxuriously creamy, cohesive sauce without being heavy.
- Uncooked Elbow Pasta (2 cups): Any short pasta works, but elbows are classic. They cook perfectly in the simmering sauce.
- Shredded Cheese (2 cups): I use a blend of cheddar for sharpness and mozzarella for that perfect pull. One cup gets stirred in, one cup melts on top.
- Seasonings: Chili powder, garlic powder, paprika, and dried basil. This combo creates a warm, rounded flavor profile that’s savory, not spicy.
- Salt & Black Pepper: Always to taste, added after browning the beef and again at the end if needed.
Simple Substitutions and Add-Ins
Before we get cooking, let’s talk about flexibility. This recipe is a wonderful template. If I’m out of ground beef, I often use ground turkey with great success. The flavor is a bit lighter but just as satisfying. For the pasta, penne, rotini, or shells are all excellent choices.
Feel free to play with the cheese, too. A Monterey Jack blend, pepper jack for a kick, or even a Italian cheese mix would be delicious. I’m also known for sneaking in extra veggies when I can. A handful of spinach stirred in at the end, some sautéed mushrooms, or even shredded zucchini are all fantastic additions.
How to make Slow Cooker Ground Beef Casserole Recipe?
The process is straightforward, with just one quick step on the stovetop before the slow cooker takes over. I use a 6-quart slow cooker for this, which is the perfect size. Let’s walk through it step-by-step.
Step 1 – Brown the Beef and Veggies
In a large skillet over medium heat, add the ground beef, diced onion, and diced red pepper. Cook this, breaking the meat up into small pieces as it browns, until no pink remains. This step is important—it builds flavor by caramelizing the meat and veggies.
Draining the excess fat after browning is key for a casserole that isn’t greasy. I just tip the skillet carefully over the sink, using a spatula to hold the meat back. Once drained, the flavorful beef mixture is ready for its slow cooker bath.
Step 2 – Combine in the Slow Cooker
Transfer the browned beef mixture to your slow cooker insert. To that, add the entire cans of fire-roasted tomatoes and tomato sauce, the beef broth, and the three tablespoons of cream cheese. Now, add all your spices: the chili powder, garlic powder, paprika, and dried basil.
Finally, stir in one cup of your shredded cheese. Give everything a really good stir. The cream cheese might be in little clumps, but that’s fine—it will melt and disperse perfectly as it cooks. Season this mixture with a good pinch of salt and pepper.
Step 3 – The First Cook
Place the lid securely on your slow cooker. Now, you have a choice. For the most tender, melded-together results, cook it on LOW for 4 to 6 hours. If you’re in more of a hurry, you can cook it on HIGH for 3 to 4 hours. Every slow cooker runs a bit differently, so times can vary.
During this time, the sauce will simmer, the flavors will become best friends, and that cream cheese will vanish into a velvety sauce. Your house will start to smell absolutely amazing. Resist the urge to peek too often, as lifting the lid lets heat escape.
Step 4 – Add the Pasta and Final Cheese
About 30 minutes before you plan to eat, it’s time for the final touches. Stir in the two cups of uncooked elbow pasta directly into the hot sauce. Make sure the pasta is submerged. Then, sprinkle the remaining one cup of shredded cheese evenly over the very top.
Put the lid back on and let it cook for that final 30 minutes. This gives the pasta just enough time to become perfectly tender and the cheese on top to get beautifully melted and bubbly. It’s the final countdown to dinner.
Step 5 – Rest and Serve
Once the pasta is cooked and the cheese is melted, turn off the slow cooker. I like to let it sit, with the lid on, for about 5-10 minutes before serving. This brief rest allows the casserole to settle slightly, making it easier to scoop.
Garnish with whatever fresh bits you like—chopped parsley, green onions, or a sprinkle of grated Parmesan are all wonderful. Then, dish it up into bowls. It’s rich, complete, and so comforting all on its own.
Tips
A few little lessons from my kitchen to yours can make this recipe even more seamless. These are the small things I’ve learned after making this casserole countless times for my family and friends.
- Break Up the Beef Well: When browning, take an extra minute to really break the meat into small, uniform pieces. This ensures every bite has the perfect meaty texture.
- Make It Ahead: You can brown the beef and veggie mixture the night before. In the morning, just dump it with the other ingredients (except pasta and cheese) into the slow cooker and start it.
- For a Crispy Top: If you love a bit of texture, transfer the finished casserole to a broiler-safe dish and pop it under the broiler for 2-3 minutes after cooking. Watch it closely!
- Letting It Rest: That short 10-minute rest after cooking isn’t just for easier serving. It lets the flavors meld one last time and helps the sauce thicken up perfectly around the pasta.
Storing, Freezing, and Reheating
This casserole’s life doesn’t end at dinner. It stores wonderfully. Let any leftovers cool completely, then transfer them to an airtight container. They’ll keep in the fridge for 3 to 4 days. To reheat, I prefer the microwave for single portions, or a covered dish in a 350°F oven for larger amounts.
If the pasta seems to have soaked up too much sauce, just add a tiny splash of broth or water when reheating. It’s also a fantastic freezer meal. You can freeze the fully cooked and cooled casserole for up to 3 months. Thaw it overnight in the fridge before reheating.
For the ultimate freezer meal prep, assemble the entire recipe (minus the uncooked pasta and the second cup of cheese) in a gallon freezer bag. Freeze it flat. The day before cooking, thaw it in the fridge, then dump it into the slow cooker and proceed from Step 3, adding your pasta and cheese later as directed.
What to Serve Alongside
While this casserole is a full meal on its own, I often pair it with something green and crisp to balance the richness. A simple side salad with a tangy vinaigrette is always a hit. My personal favorite is a tray of roasted vegetables.
Brussels sprouts or broccoli tossed with olive oil, salt, and pepper and roasted until caramelized are the perfect contrast. A slice of crusty garlic bread is also never a bad idea for soaking up any extra sauce. It’s all about creating that perfect, satisfying plate.
Crockpot Ground Beef Casserole Recipe
Description
Enjoy family-friendly comfort food with my Easy Slow Cooker Ground Beef Casserole recipe. Savory ground beef, tender pasta, and gooey cheese meld together perfectly in your Crock-Pot for a hearty meal that’s ready when you are.
Ingredients
Instructions
-
Brown the Ground Beef
In a skillet over medium heat, cook the ground beef with the diced onions and peppers until it's browned and no longer pink. Drain excess fat. -
Combine Ingredients
In the slow cooker, combine the browned ground beef mixture, diced tomatoes, tomato sauce, broth, cream cheese, garlic, dried basil, chili powder, paprika, and one cup of cheese. Mix everything together until well combined. Season with salt and pepper to taste. -
Cook
Cover the slow cooker and cook on LOW heat for 4-6 hours or on HIGH heat for 3-4 hours. Cooking times may vary depending on your slow cooker. -
Add Cheese
About 30 minutes before the casserole is done cooking, add the uncooked pasta and sprinkle the remaining cup of shredded cheese evenly over the top of the casserole. Cover and allow to continue cooking. -
Serve
After the cheese is melted and the pasta is cooked to your desired consistency, serve the casserole hot, garnished with chopped fresh parsley, green onions, tomatoes, or grated Parmesan cheese if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 395kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Trans Fat 1g
- Cholesterol 70mg24%
- Sodium 534mg23%
- Potassium 386mg12%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 23g46%
- Calcium 239 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Brown the Beef Well: Browning the ground beef before adding it to the slow cooker adds flavor and helps render out excess fat, so it is an important step. Make sure to break up the meat into small pieces while browning.
- Let It Rest: I advise letting the casserole rest for a few minutes after cooking. This helps the flavors meld together and makes it super easy to serve.
- Make-Ahead: In a hurry to get out of the house? Assemble the ingredients in the slow cooker insert the night before, and refrigerate it. In the morning, bring the crockpot insert to room temp, and simply place it in the slow cooker and start cooking.
- Storing: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. I like to reheat individual portions in the microwave or a covered dish in the oven. If it’s dry, add a little broth and extra cheese. Freezing Leftovers: Place the cooked casserole in a freezer-safe container for up to 2-3 months.
