You can also swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand. For a slightly lighter version, use 90% lean ground beef and reduced-sodium soup and broth. If you prefer a cheesier top, add an extra 1/2 cup of cheese or use a blend like Colby Jack.
Bowl of casserole served with peas on the side
Bowl of casserole served with peas on the side
Food safety tips: Always start with fresh, cold ground beef and keep it refrigerated until you’re ready to cook. Because this recipe begins with raw ground beef in the slow cooker, it’s important to cook on HIGH for the first stage if your slow cooker runs on the cooler side, or ensure the mixture reaches a safe internal temperature of at least 160°F (71°C) before adding the noodles.
Avoid lifting the lid frequently in the early cooking stage so the slow cooker can stay hot enough to bring the meat through the danger zone quickly. Do not leave the finished casserole on the WARM setting for more than 2 hours; refrigerate leftovers promptly in shallow containers and eat within 3 to 4 days. Reheat leftovers until steaming hot before serving.
