Ingredients
Scale
- 2 lbs lean ground beef
- 2 cups diced yellow onions
- 1 cup water
- 0.87 oz brown gravy mix
- 2 teaspoon 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
- Cook ground beef and onions in a pan over medium-high heat, crumbling the beef as it cooks.
- Drain the grease and transfer the mixture to the Crock Pot.
- Add water, gravy mix, Worcestershire sauce, onion powder, garlic powder, salt, pepper, and ground mustard.
- Stir in cream of mushroom soup and frozen corn.
- Spread the mixture evenly and top with prepared mashed potatoes.
- Cover and cook on HIGH for 2.5 hours.
- Remove the lid and cook for another hour on HIGH to dry the potatoes.
- Serve and enjoy.
Notes
- Removing the lid for the last hour prevents watery mashed potatoes.
- Store leftovers in the fridge for up to 3 days.
- For a healthier version, use lean ground turkey and low-sodium ingredients.
- 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: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg