Crock Pot Shipwreck Casserole With Ground Beef


Prep time: 10 mins

Cook time: 7 hrs

Yield: 4 to 6 Servings


1 1/2 pounds lean ground beef

1 small onion, chopped (or about 2 tablespoons dried minced onion)

2  (15 oz) cans sliced new potatoes, drained

1 (10 3/4 oz) can golden mushroom soup

1 can (15 ounces) cream-style corn

1 cup frozen corn kernels

kosher salt and freshly ground black pepper, to taste


  1. In a large skillet over medium heat, cook the ground beef, breaking up and turning, for about 3 minutes. Add the onion and continue cooking until the beef is no longer pink. If using seasoned beef strips, saute briefly with the onion until the meat is tender.
  2. Place half of the sliced potatoes in the slow cooker (3 1/2-quart or larger); add the browned beef and onion. Next, layer with corn, then the remaining potatoes.
  3. Spoon mushroom soup over the top of the last layer. Sprinkle lightly with kosher salt and freshly ground pepper.
  4. Cover and cook on low 6 to 8 hours.

Expert Tips

  • Why Brown Ground Beef? Generally, searing meat will add color and depth of flavor, but it isn’t usually a necessary step. Ground beef is the exception. Ground beef should always be browned before it’s added to the slow cooker. Browning ensures the best color, texture, and flavor.